Average Rating: 4.939393TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).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 whole milk, divided
- 3 tablespoons all-purpose flour
- 8 ounces cubed Velveeta
- 1/4 to 1 teaspoon cayenne pepper, optional
- 1/2 pound sliced bacon, cooked and crumbled
Instructions
- 1. In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
- 2. 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
- 3. pepper if desired. Top with bacon just before serving.
Nutrition Facts
1 cup: 351 calories, 20g fat (10g saturated fat), 81mg cholesterol, 1063mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 22g protein.