Becca's Potato Bacon Soup

Name: Becca's Potato Bacon Soup
Total time: 45
Yield: 6
Ingredients: 6 slices cooked bacon, crumbled, or more to taste; 6 cups peeled and cubed potatoes; 4 cups chicken broth, or more as needed; 2 carrots, shredded; 1 yellow onion, chopped; 1 tablespoon dried parsley; ½ teaspoon celery seed; salt and ground black pepper to taste; 2 cups milk; ¼ cup all-purpose flour; 4 slices American cheese, cut into small pieces; 6 green onions, chopped (Optional)

Recipe by Reebs from allrecipes.com

45 Mins.

Ingredients

6 servings

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6 slices cooked bacon, crumbled, or more to taste
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6 cups peeled and cubed potatoes
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4 cups chicken broth, or more as needed
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2 carrots, shredded
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1 yellow onion, chopped
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1 tablespoon dried parsley

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½ teaspoon celery seed
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salt and ground black pepper to taste
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2 cups milk
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¼ cup all-purpose flour
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4 slices American cheese, cut into small pieces
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6 green onions, chopped (Optional)

Instructions

Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.