|In large saucepan, 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 together until smooth; add to soup.
Bring to a boil; boil and stir for 2 minutes.
Add cheese and stir until cheese is melted and the soup is heated through.
Garnish with green onions.
|Prep Time: 20 minutes|
Cook Time: 30 minutes
|-||6 slices bacon, diced|
|-||3 cups potatoes, peeled, cubed|
|-||1 can chicken broth (14 1/2 ounce can)|
|-||1 carrot, grated|
|-||1/2 cup onion, chopped|
|-||1 tablespoon dried parsley flakes|
|-||1/2 teaspoon celery seed, salt, and pepper|
|-||1/2 teaspoon salt|
|-||1/2 teaspoon pepper|
|-||3 tablespoons all-purpose flour|
|-||3 cups milk|
|-||8 ounces processed cheese, cubed|
|-||2 green onions, thinly sliced|