Best-Ever Potato Soup

6 bacon strips, cooked and crumbled
3 Cups cubed, peeled potatoes
1 (14 1/2 oz) can chicken broth
1 small carrot, grated
1/2 Cup chopped onion
1/2 tsp. each salt and pepper (I use about 1/4 tsp. pepper)
3 Tbsp. flour
3 Cups milk
8 oz. Velveeta cheese (the kind in the box)

Boil potatoes, carrot, onion, salt and pepper in broth until potatoes are tender (about 15 min.).

Combine flour and milk until smooth; add to vegetables, along with crumbled bacon. Gently bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through.

This soup is DELICIOUS!! It was a hit with our family from the first time I made it. I always have some french bread to eat with it, but I think it would be good in a bread bowl too.