Potato Soup Jan Peterson

6 bacon strips, diced 3 cups cubed peeled potatoes

1 - 14 ½ oz. can chicken broth 1 small carrot grated

½ cup chopped onion 1 Tbsp. dried parsley flakes - or fresh

½ tsp. each celery seed, salt and pepper 3 Tbsp. flour

3 cup milk 8 oz. processed American cheese, cubed

2 green onions, thinly sliced, optional

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 min. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired