Potato Cheese Soup

This is one that I have recently discovered. It is similar to others that I have tried but the bacon gives it just the right touch. It is delicious and would go well with the focaccia bread (below).

6 bacon strips, diced
3 cups cubed peeled potatoes (I used red potatoes and didn't peel them)
1 can (14 1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 Tablespoon dried parsley flakes
1/2 tsp. each celery seed, salt and pepper
3 Tablespoons flour
3 cups milk
8 ounces Velveeta cheese, cubed
2 green onions, thinly sliced (optional)

In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. Makes 2 quarts.