Potato Soup

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.