Potato Soup


6 bacon strips, crumbled
3 C potatoes cubed and peeled
1 can (14 ½ oz.) chicken broth
1 small carrot grated
½ C chopped onion
1 T parsley
½ t celery seed, salt and pepper
3 T all purpose flour
3 C whole milk
8 oz. Velveeta cubed

Cook bacon until crisp in large pot, drain, crumble and return to pot. Add potatoes, broth, carrots, onion, parsley, celery seed, salt, and pepper. Cover and simmer until potatoes are tender (about 15 min.). Combine flour and milk until smooth and add to soup. Bring to a boil and stir for 2 mins. Add Velveeta and stir until it is melted.


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