Ingredients
| 1-1/2 Cups Water |
| 2 Cups Cubed Peeled Potatoes |
| 2 Small Carrots, Grated |
| 1 Small Onion, Chopped |
| ¼ Cup Chopped Green Pepper |
| 1 Jalapeno Pepper, Seeded and Chopped |
| 1 Garlic Clove, Minced |
| 1 Tbsp. Beef Bouillon Granules |
| ½ Tsp. Salt |
| 2 Lbs. Ground Beef, Cooked and Drained |
| 3 Cups Milk, Divided |
| 4 Tbsp. All-Purpose Flour |
| 16 oz. Process American Cheese, Cubed |
| ¼ Tsp. Cayenne Pepper, Optional |
| ½ Lb. Peppered Bacon, Cooked and Crumbled |
Instructions
- Cook ground beef until browned.
- In a large pot, 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 crumbled bacon and stir, leaving some for toppings. Add cayenne if desired.
NOTE: Prior to serving, sprinkle bacon on top.
Yield: 6-8 servings (Approximately 2 Quarts)
Original Soup Recipe: 1 lb. beef, 2-1/2 cups milk, 3 Tbsp flour and 8 oz cheese. Meal: Served with garlic bread.
ADAPTED RECIPE FROM 2007 TASTE OF HOME PIZZA WINNING RECIPES – NOVEMBER 2007