Soup

Creamy Potato

8 bacon strips, diced
3 c. cubed peeled potatoes
1 (14 1/2 oz) can chicken broth (or 14 oz water & 2 chicken bullion cubes)
1 small carrot, grated
1/2 c chopped onion
1 T. dried parsley flakes
1/s tsp. each: celery seed, salt & pepper(or celery salt & pepper)
3 T. flour
3 c. Milk
1(8 0z) pkg. American Cheese (or Velveeta) cubed
2 green onions, thinly sliced, optional
2 tsp. chives, optional

In a large saucepan, cook bacon until crisp; drain and reserve drippings. Add potatoes, broth, carrot, onion, parsley, celery seed, salt, and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine four and bacon drippings in separate bowl and whisk until smooth, then add milk. Stir this mixture into the soup. Bring soup to a boil and stir for 2 minutes. Add cheese and bacon; stir until cheese is completely melted and heated through. Garnish with grated cheese, pieces of bacon, green onions or chives if desired. Makes 8 servings.