Ingredients
6 medium potatoes, peeled and cubed1 small carrot, grated1 small onion, chopped1/2 cup chopped green pepper2 tablespoons chopped seeded jalapeno pepper3 cups water2 tablespoons plus 2 teaspoons beef bouillon granules2 garlic cloves, minced1/8 teaspoon pepper2 pounds ground beef1/2 pound sliced fresh mushrooms2 tablespoons butter5 cups 2% milk, divided6 tablespoons all-purpose flour1 package (16 ounces) Velveeta, cubedCrumbled cooked bacon
Preparation
In a Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; cover and simmer for 10-15 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 cups 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.
