In a large pot, add the Bacon (6 slice) and cook until crisp. While the bacon cooks, begin preparing the vegetables.
Prepare Potato (3 cup), Carrot (1), Onion (1/2 cup), and the Processed Cheese (8 ounce).
When the bacon is crisp, add the cubed potatoes, Chicken Broth (14.5 fluid ounce), small carrot, onion, Dried Parsley (1 tablespoon), Celery Seeds (1/2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) to the pot.
Cover, and simmer until potatoes are tender, about 15 minutes.
In a large bowl, combine All-Purpose Flour (3 tablespoon) and Milk (3 cup) until smooth. Add to soup. Bring to a boil, and then simmer for 2 minutes while stirring.
Add processed cheese, and stir until cheese is melted and soup is heated through. Garnish with Scallion (2). Serve, and enjoy!