6 bacon strips, crumbled
3 cups cubed, peeled potatoes
1 can (14 1/2 oz.) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces processed American cheese, cubed (Velveeta or Government cheese)
2 green onions, thinly sliced (optional)

In a large saucepan, fry bacon until crisp; drain. Add potatoes, chicken
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).