6 bacon strips, diced
1 can chicken broth or 2 bouillon cubes or 2 cups water
3 cups cubed peeled potatoes
½ cup chopped onion
1 T parsley
1 t. salt, ½ t. pepper
3 T all-purpose flour
3 cups milk
8 oz. American cheese, cubed
1 small carrot grated, optional
In large saucepan, cook bacon over medium heat. Remove grease from pan, leaving a little bit for flavor. Add broth, potatoes, seasonings, and crumbled bacon. Bring to a boil. Reduce heat and cover. Simmer 15 minutes or until potatoes are tender, to desired texture.
Combine flour and milk until smooth; add to soup. Bring to boil; cook and stir for 2 minutes. Add cheese. Stir till cheese is melted and soup is heated through.
Garnish with green onion if desired.