Categories: Soups

Ingredients

• 6 medium potatoes, peeled and cubed
• 1 small carrot, grated
• 1 small onion, chopped
• 3 C water
• 2 T plus 2 tsp beef bouillion granules
• 2 garlic cloves, minced
• 1/8 tsp pepper
• 2 lbs. ground beef
• 1/2 lb. sliced fresh mushrooms
• 2 T butter
• 5 C milk, divided
• 6 T all-purpose flour
• 1 pkg (16 oz.) velveeta

Directions

1. In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 C milk; heat through. 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. Reduce heat; stir in cheese until melted. Garnish with bacon.

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