Categories: Ground Beef, Main Dish, Soup

Ingredients

• 6 medium potatoes , peeled and cubed
• 1 small carrot , grated
• 1 small onion , chopped
• 1/2 cup chopped green pepper
• 2 tablespoons chopped seeded jalapeno peppers
• 3 cups water
• 2 tablespoons beef bouillon granules
• 2 teaspoons beef bouillon granules
• 2 garlic cloves , minced
• 1/8 teaspoon pepper
• 2 lbs ground beef
• 1/2 lb sliced fresh mushrooms
• 2 tablespoons butter
• 5 cups milk , divided
• 6 tablespoons all-purpose flour
• 1 (16 ounce) package Velveeta cheese , cubed
• crumbled cooked bacon

Directions

1. In a soup kettle, combine the first nine ingredients; bring to a boil.

2. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

3. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain.

4. Add to soup.

5. Stir in 4 cups milk; heat through.

6. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

7. Reduce heat; stir in cheese until melted. Garnish with bacon.

8. Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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