Allen'S Loaded Potato Soup

• 4 cups cubed potatoes (about 2 lbs.)
• 2 cups chopped onions
• 1 cup thinly sliced carrot
• 1 cup celery, thinly sliced
• 3 (10 1/2 ounce) cans condensed chicken broth
• 3 cups water
• 3/4 teaspoon white pepper
• 1/2 cup flour
• 1/2 cup butter, melted
• 1 cup whipping cream
• 1/2 cup shredded Velveeta cheese (any process cheese product )
• 4 slices fully cooked bacon, crumbled
• thinly sliced green onion

1. In a 4-qt. large, heavy pot combine potatoes, onion, carrots, celery, broth, water and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are tender. Meanwhile, cook bacon until crisp.
2. Stir together flour and melted butter; stir into soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
3. Stir in whipping cream; heat through. Ladle into bowls. Sprinkle with cheese, bacon and green onions. Serve.

potatoes, onions, carrot, celery, condensed chicken, water, white pepper, flour, butter, whipping cream, velveeta cheese, fully cooked bacon, green onion

Taken from www.food.com/recipe/allens-loaded-potato-soup-348210 (may not work)