6 bacon strips, diced
3 cups cubed peeled potatoes (I usually actually put more than this)
1 can (14 1/2 oz) chicken broth
1 small carrot, diced (again, I usually put more like 4 or 5)
1/2 cup chopped onion
1 Tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. flour
3 cups milk
8 oz. Velveeta, cubed
Cook bacon until crisp; drain. In a large saucepan, combine bacon, potatoes, broth, carrots, onion, parsley, 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.
This should easily feed 4 or more people. . .We always get stuffed and still have plenty of leftovers.