6 bacon strips, diced
3 C. cubed, peeled potatoes
1 can (14 1/2 oz) chicken broth
1 small carrot, grated
1/2 C. chopped onion
1 T. dried parsley flakes
1/2 tsp. each celery seed, salt and pepper
3 T. all-purpose flour
3 C. milk
8 oz. Velveeta cheese, cobed
2 green onions, thinly sliced, optional
In a large saucepot, cook bacon until crisp; drain. Add potatoes, 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 for two minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions, if desired.
Pairs Well With
I found this recipe a couple of years ago, and love the creamy texture of it. Great on a cool fall day!