Potato Soup

In a large saucepan, cook the bacon over medium heat until crisp, stirring occasionally. Drain off any excess drippings. Add the vegetables, seasonings and broth. Bring to a boil, then reduce the heat. Simmer, covered, until the potatoes are tender, 10 to 15 minutes.

Whisk together the flour and milk until smooth, then stir it into the soup. Editor's Tip: Always whisk the flour and milk together before adding them to the soup (it creates a makeshift roux). Adding dry flour directly to the pot will cause it to clump and will lead to a lumpy potato soup that will not thicken correctly. Bring to a boil, stirring constantly, and cook until thickened, about two minutes.

Stir in the cheese until melted. Garnish servings with green onions if desired. Editor's Tip: If you wish, load your homemade potato soup with more tasty toppings. Extra crumbled cooked bacon, shredded cheddar cheese or a dollop of sour cream would be wonderful additions. Basically anything you'd put on a baked potato recipe can work here.