Ingredients

• 1-1/2 cups water
• 2 cups cubed peeled potatoes
• 2 small carrots, grated
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 jalapeno pepper, seeded and chopped  (I omit this)
  
• 1 garlic clove, minced
• 1 tablespoon beef bouillon granules
• 1/2 teaspoon salt
• 1 pound ground beef, cooked and drained
• 2-1/2 cups milk, divided
• 3 tablespoons all-purpose flour
• 8 ounces process American cheese, cubed
• 1/4 to 1 teaspoon cayenne pepper, optional (I use crushed red pepper)
  
• 1/2 pound sliced bacon, cooked and crumbled (I omit this)
  

Directions

• In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Stir in beef and 2 cups of 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. Yield: 6-8 servings (about 2 quarts).

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