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