Spicy Cheeseburger Soup
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
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. 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 if desired. Top with bacon just before serving. Makes 6 to 8 servings. Be careful when cutting and seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face or eyes.