The Best Potato Soup

This delicious hot soup can be on your table in about 45 minutes. I think you'll agree that the name fits!

1 package of pre-cooked bacon, chopped
3 cups of cubed, UN-peeled potatoes (small 1/4" to 1/2" cubes)
14 oz. chicken broth
1 carrot, grated
1/2 cup finely chopped onion
1 T. flat-leaf Italian parsley, snipped (or dried parsley flakes)
1/2 tsp. celery seed
1/4 tsp. ground black pepper
3 T. all-purpose flour
3 cups milk
1 cup packed fresh spinach leaves, hand-torn
8 oz. process American cheese, cubed
3 green onions, thinly sliced or snipped

In a large saucepan, cook bacon until crisp over medium heat.
Add potatoes, broth, carrot, onion, parsley, celery seed, and pepper.
Cover and simmer until potatoes are tender, about 10 minutes.
Whisk flour and milk together until smooth.
Stir milk mixture and torn spinach into soup.
Bring to a boil; boil and stir for 2 minutes.
Reduce heat; add cheese and stir until cheese is melted.
Serve hot, garnished with green onions.

6 servings