A hearty and creamy soup featuring bacon, potatoes, and a medley of vegetables, perfect for a comforting meal.
Cook the bacon in a large saucepan over medium heat until crispy, then remove and set aside.
Cook the bacon slowly to render out the fat and achieve maximum crispiness.
Add diced potatoes, carrots, and onions to the saucepan, cooking in the bacon fat until slightly softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the parsley, celery seed, salt, and pepper, then pour in enough water to cover the vegetables. Simmer until the potatoes are tender.
Taste the broth and adjust seasoning as needed during cooking.
Whisk together the flour and milk until smooth, then add to the saucepan, stirring constantly.
Ensure the flour is fully dissolved in the milk to avoid lumps.
Add the shredded cheese to the soup, stirring until melted and smooth.
Add the cheese gradually to prevent clumping.
Serve the soup hot, garnished with crispy bacon and sliced green onions.
Serve with crusty bread for a complete meal.
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