1/2 lb. crisp bacon
3 c. cubed peeled potatoes
1 (14 1/2 oz.) can chicken broth
1 small carrot, grated
1/2 c. chopped onions
1 tbsp. dried parsley flakes
1/2 tsp. each: celery seed, salt and pepper
3 tbsp. all-purpose flour
3 c. canned milk
8 oz. process American cheese (not food), cubed
2 green onions, thinly sliced (optional)

In large saucepan, put potatoes, broth, carrots, onions, 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 and stir until cheese is melted and soup is heated through. Garnish with green onions if desired.

Yield: 8 servings.