From the kitchen of Katherine J. T. Humphrey . . . adapted from Taste of Home Heartwarming Soups, 2010, p. 17, Lisa Mast, White Cloud, Michigan
- 2 pounds ground beef, cooked and drained
- 3 cups water
- 1 quart cubed peeled potatoes
- 4 large carrots, grated
- 2 large onions, chopped
- 1 large green pepper, chopped
- 2 jalapeno peppers, seeded and chopped (_When cutting, disposable gloves are recommended. Avoid touching your face._)
- 2 large garlic cloves, minced
- 2 Tablespoons beef bouillon granules (*optional* – high in salt, so not needed)
- 1 teaspoon salt (*optional*, the bacon has enough salt, so salt not needed)
- 5 cups milk, divided
- 1/3 cup all-purpose flour
- 1 pound processed American cheese (Velveeta), cubed
- 2 teaspoons cayenne pepper (*optional*, depends how peppery you want it)
- 1 pound sliced bacon, cooked and crumbled
- In a skillet, cook the ground beef on medium heat until no longer pink. Drain, chill the broth and skim off the fat, reserve the broth to add to the soup.
- Cook and crumble the bacon. You may want to do this in same pan as you cooked off the beef, after you add the beef to the soup; or purchase the precooked bacon.
- Meanwhile, in a large saucepan bring 3 cups water to a boil.
- Add the prepared vegetables, the reserved broth and the bouillon & salt, if used.
- Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
- Stir in the cooked beef and 1 quart milk. Combine the remaining cup of milk with the flour until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or more until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired.
- Top with bacon before serving (I just stir it into the soup).
12 – 15 servings