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1 1/2 c. water 2 c. cubed peeled potatoes 2 small carrots, grated 1 small onion, chopped 1/4 c. chopped green pepper 1 jalapeno pepper, seeded and chopped 1 garlic clove, minced 1 Tbsp. beef bouillon granules 1/2 tsp. salt 1 lb. ground beef, cooked and drained 2 1/2 c. milk, divided 3 Tbsp. all-purpose flour 8 oz. process American cheese, cubed 1/4 to 1 tsp. cayenne pepper (opt.) 1/2 lb. sliced bacon, cooked and crumbled 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 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 if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |