Cheesy Bacon Potato Soup and My Fall Basket!

It has been a great day!  The UPS dude came this morning and brought the fall basket from Marythekay!  It's so adorable!  I haven't decided whether to keep it on the bar, or move it to the dining room table!  I love it!  Thank you again...so much for the cute basket! 

The recipe for Cheesy Bacon Potato Soup is below. I'm trying it out today, and it smells wonderful so far! It's similar to our favorite soup in the whole world, Cheeseburger Soup, but uses bacon instead of ground chuck. I've also got some bread in the bread machine, so for once in a long time, I will have a yummy dinner ready for everyone when they get home! I have just been so tired this pregnancy...we've had a lot of take out during the past couple of months. I am ready for homemade soups, stews, and chili for FALL!

Cheesy Bacon Potato Soup

Ingredients:
6 strips of bacon, diced
4 cups peeled cubed potatoes
1 can (14.5 oz) chicken broth
1 small carrot, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon parsley flakes
1/2 teaspoon celery salt
1/2 teaspoon black pepper
1 can cream of celery soup
3 tablespoons all-purpose flour
2 cups milk
1 cup Velveeta, cubed
2 chopped green onions for garnish, if desired.

In a large sauce pan, cook bacon until crisp; drain.  Place cooked bacon, potatoes, onion, celery, parsley flakes, celery salt, pepper, and chicken broth in a dutch oven. You may need just a cup of water to make sure mixture is covered.  Cover and simmer for 30 minutes, until potatoes are tender.  Meanwhile, mix flour, milk, cream of celery together with a wire wisk.  Set aside.  When potatoes are tender, add milk mixture to the soup.  Simmer for 15 more minutes.  Add Velveeta cubes, heat through and serve.  Garnish with green onions if desired!  Yum!