6 bacon strips, diced
3 c. cubed peeled potatoes
1 (14 1/2 oz.) can chicken broth
1 small carrot, grated
1/2 c. chopped onion
1 tbsp. dried parsley flakes
1/2 tsp. each: celery seed, salt and pepper
3 tbsp. all-purpose flour
3 c. milk
8 oz. Velveeta cheese
2 green onions, sliced

In large saucepan, 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 and add to soup. Bring to a boil and stir for 2 minutes. Add cheese and stir until cheese is melted and the soup is heated through. Garnish with green onion, if desired.

Makes 8 servings.