In the vessel you are going to make your soup in, Cook diced bacon until extra crisp, remove and drain excess fat from vessel. (I reserve about a tablespoon of grease to add back at the end!)
Add cubed potatoes, onion, carrot, seasonings and chicken broth. Bring to a simmer, cover for 15 minutes or until potatoes are fork tender
While the soup is simmering, mix the milk and flour until well incorporated. I actually use an immersion blender (stick blender). Make sure heat is low. Add SLOWLY to soup mixture. I actually temper the milk by adding some hot broth to it first before adding the whole thing in to prevent the milk from curdling.
Slowly increase heat to medium, stirring on a regular. Once the soup has hit a higher SIMMER, NOT boil, stir constantly for 2 minutes to thicken. This prevents it from "breaking."
Add the cubed processed cheese and bacon back to soup, stir until cheese is melted. Top with green onions if you'd like and serve!
** got from taste of home, winning recipes*** also, I have used real cheese, and it is good, just not as creamy. :)
I also add about a tablespoon of bacon grease back to the soup when I add the cheese and bacon back! Adds great flavor!
