Best Ever Potato Soup

Best Ever Potato Soup
From Lovell Chronicle 2/5/04 Clara’s column
(Matthew called this clam chowda without the clams.)

4 bacon strips,diced
3 Cups cubed peeled potatoes
1 can (14 ½ oz) chicken broth fat-free
1 small carrot, grated
½ C chopped onion
1 Tbs dried parsley flakes
½ tsp each celery seed, salt, and pepper
3 Tbl flour
3 C milk
8 oz processed American cheese, cubed
(I used cheddar cheese)
2 green onions, thinly sliced (for garnish)

In Dutch oven, 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 and stir for 2 minutes.

Add cheese; stir until cheese is melted and the soup is heated through.

Garnish with green onions, if desired. Makes about 8 servings.