This is a potato cheese soup with a little kick!
1-1/2 cups water
2 cups cubed, peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tbs beef bouillon granules
1/2 tsp salt
1# ground beef cooked and drained
2-1/2 cups milk, divided
3 tbs all purpose flour
8 oz Velveta, cubed
1/4 to 1 tsp cayenne pepper (optional)
1/2# sliced bacon, cooked, crumbled
In a large sauce pan, combine first nine ingredients;bring to a boil.
Recude heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in beef and 2 cups of the milk, heat through.
Combine flour and remaining milk stirring until smooth; gradually stir into soup.
Bring to a boil; cook and stir for 2 minutes or until thick and bubbly.
Reduce heat; stir in chees until melted.
Add cayenne if desired.
Top with bacon just before serving.
Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching eyes.