Becca’s Potato Bacon Soup

Directions

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)

Methods :

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.