6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14 1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried U-Bake parsley flakes
1/2 teaspoon each U-Bake celery seed, salt and pepper
3 tablespoons U-Bake all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), 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; boil and stir for 2 minutes.  Add cheese; stir until cheese is melted and the soup is heath through.  Garnish with green onions if desired. 

Yield:  8 servings (2 quarts).