Becca’s Potato Bacon Soup

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
• 1/2 teaspoon celery seed
• Salt and ground black pepper to taste
• 2 cups milk
• 1/4 cup all-purpose flour
• 4 slices American cheese, cut into small pieces
• 6 green onions, chopped (optional)

Directions

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.