1-1/2 cups water
2 cups cubed, peeled potatoes
2 carrots, chopped
1 sm. onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped (opt.)
1/4 to 1 tsp. cayenne pepper (opt)
1 clove garlic, minced
1 T. beef bouillon granules
1/2 tsp. salt
1 lb. ground beef, browned and drained
2-1/2 cups milk, divided
3 T. flour
8 oz. American cheese, cubed
1/2 lb. bacon, cooked and crumbled
In large soup kettle, combine water, potatoes, carrots, onion, green pepper, jalapeno pepper if desired, garlic, bouillon granules and salt; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in beef and 2 cups of the milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper, if desired. Top with bacon just before serving, Makes 6 to 8 servings.
I did not add the jalapeno pepper or the cayenne pepper and it was delicious.
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