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Cheesy Potato Soup
6 bacon strips, crumbled
3 cup cubed, peeled potatoes
1 can (14 1/2 oz.) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 Tbsp. dried parsley flakes
1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. all-purpose flour
3 cup milk
8 oz. processed American cheese, cubed (Velveeta)
2 green onions, thinly sliced (optional)
In a large saucepan, fry bacon until crisp; drain. Add potatoes,
chicken broth, carrot, onion, parsley, celery seed, salt, and
pepper. Cover and simmer until potatoes are tender (about 15
minutes). Combine flour and milk until smooth; add to soup. Bring
to a boil; boil and stir for 2 minutes. Add cheese; stir until
cheese is melted and the soup is heated through. Garnish with
green onions (if desired).
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Potato Cheese 09