Categories: Ground Beef, Main Dish, Soup
Ingredients
- 6 medium potatoes , peeled and cubed
- 1 small carrot , grated
- 1 small onion , chopped
- 1/2 cup chopped green pepper
- 2 tablespoons chopped seeded jalapeno peppers
- 3 cups water
- 2 tablespoons beef bouillon granules
- 2 teaspoons beef bouillon granules
- 2 garlic cloves , minced
- 1/8 teaspoon pepper
- 2 lbs ground beef
- 1/2 lb sliced fresh mushrooms
- 2 tablespoons butter
- 5 cups milk , divided
- 6 tablespoons all-purpose flour
- 1 (16 ounce) package Velveeta cheese , cubed
- crumbled cooked bacon
Directions
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In a soup kettle, combine the first nine ingredients; bring to a boil.
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Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
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Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain.
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Add to soup.
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Stir in 4 cups milk; heat through.
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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.
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Reduce heat; stir in cheese until melted. Garnish with bacon.
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Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.