Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 lb. ground beef
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 garlic clove, minced
• 3 Tbsp. all-purpose flour
• 2 1/2 cups 2% milk
• 1 lb. potatoes (about 2 medium), peeled and chopped
• 1 1/2 cups water
• 1 Tbsp. reduced-sodium beef bouillon granules
• 12 oz. process cheese (Velveeta), cubed (about 2 1/4 cups)
• 3 bacon strips, cooked and crumbled

Directions

1. In a 6 quart stock[pot, cook beef, onion and pepper over medium heat 6 to 8 minutes or until beef is no longer pink, breaking up beef into crumbles, drain. Add garlic; cook 1 minute. Stir in flour until blended.

2. Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15 to 20 minutes or until potatoes are tender.

3. Add cheese; stir until melted. Sprinkle servings with bacon.

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