Cheesy Potato Soup

6 bacon strips, diced

3 cups cubed peeled potatoes

1 can (14-1/2 oz.) chicken broth

1 small carrot, grated

½ cup chopped onion

1 Tb dried parsley flakes

1/2 tsp. each celery seed, salt and pepper

3 Tb all-purpose flour

3 cups milk

8 oz. process American cheese, cubed

2 green onions, thinly sliced, optional

In a 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; add to soup.  Bring to a boil and stir for 2 minutes.  Add cheese; stir until cheese is melted and the soup is heated through.  Garnish with green onions if desired.  Makes 8 servings (2 quarts).