Best-Ever Potato Soup
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This is a somewhat different potato soup recipe but very good.
6 bacon strips, diced
3 cups cubed, peeled potatoes
1 can (14-1/2 ounce) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces processed American cheese, cubed
2 green onions, thinly sliced (optional)
In a large saucepan, cook bacon until crisp and 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 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.
Yield: 8 servings (2 quarts)