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.