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Ingredients

1-1/2 cups water

2 cups cubed peeled potatoes

2 small carrots, grated

1 small onion, chopped

1/4 cup chopped green pepper

1 jalapeno pepper, seeded and chopped

1 garlic clove, minced

1 tablespoon beef bouillon granules

1/2 teaspoon salt

1 pound ground beef, cooked and drained

2-1/2 cups milk, divided

3 tablespoons all-purpose flour

8 ounces process American cheese, cubed

1/4 to 1 teaspoon cayenne pepper, optional

1/2 pound sliced bacon, cooked and crumbled

Directions

In a large saucepan, combine the first nine 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 of 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.
Yield: 6-8 servings (about 2 quarts).

Editor's Note: Wear disposable gloves when cutting hot
peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 795 calories, 74
g fat (44 g saturated fat), 207 mg cholesterol, 1,552 mg
sodium, 15 g carbohydrate, 1 g fiber, 20 g protein.

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