Ingredients
1-1/2 cups water2 cups cubed peeled potatoes2 small carrots, grated1 small onion, chopped1/4 cup chopped green pepper1 jalapeno pepper, seeded and chopped1 garlic clove, minced1 tablespoon beef bouillon granules1/2 teaspoon salt1 pound ground beef, cooked and drained2-1/2 cups 2% milk, divided3 tablespoons all-purpose flour8 ounces cubed Velveeta1/4 to 1 teaspoon cayenne pepper, optional1/2 pound sliced bacon, cooked and crumbled
Preparation
In a large saucepan, combine the first 9 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 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.
