Best-Ever Potato Soup

• 6 slices bacon, diced
• 3 cups potatoes, peeled and cubed
• 14 1/2 ounces chicken broth
• 1 small carrot
• 1/2 cup onion, chopped
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces Velveeta cheese
• 2 green onions

1. In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
2. 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 soup is heated through. Garnish with green onions, if desired.

bacon, potatoes, chicken broth, carrot, onion, parsley flakes, celery, salt, pepper, allpurpose, milk, velveeta cheese, green onions

Taken from www.food.com/recipe/best-ever-potato-soup-254202 (may not work)