6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups milk
8 ounces grated cheddar cheese
2 green onions, thinly sliced, optional

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings

Add vegetables, seasonings and broth; bring to a boil

Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes

Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes

Stir in cheese until melted. If desired, serve with green onions