6 bacon strips, diced
3 cups cubed, peeled potatoes
1 can chicken broth
1 small carrot, grated
½ cup chopped onion
1 TBSP dried parsley flakes
½ tsp celery seed
½ tsp salt
½ tsp pepper
3 TBSP All-purpose flour
3 Cups Milk
8 ounces Velveeta, cubed
· In a large saucepan, cook bacon until crisp.
· Add potatoes, broth, carrot, onion, and spices
· Cover and simmer until potatoes are tender, about 15 minutes
· Combine the flour and milk and stir until smooth; add to soup
· Bring to a boil and stir for 2 minutes.
· Add cheese, stir until melted and the soup is heated through.
