Ingredients
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6 slices bacon, diced
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3 cups cubed peeled potatoes
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1 (14 1/2 ounce) can chicken broth
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1/2 cup chopped onion
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1 tablespoon dried parsley flakes
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1/2 teaspoon celery seed
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1/2 teaspoon kosher salt
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1/2 teaspoon black pepper
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3 tablespoons all-purpose flour
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3 cups milk
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8 ounces Velveeta cheese, cubed
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2 green onions, thinly sliced
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1 small carrot, grated
Instructions
- In a 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 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.