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 tbsp. beef bouillon granules

1/2 tsp. salt

1 lb. ground beef, cook and drained

2 1/2 cu,ps whole milk, divided

3 tbsp. all-purpose flour

8 oz. cubed velveeta

1/4 to 1 tsp. cayenne pepper, optional

1/2 lb. sliced bacon, cooked and crumbled

Directions:

1. In a large saucepan, combine the first 9 ingredients, bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until potatoes are tender.

2. Stir in ground 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 pepper if desired. Top with bacon just before serving.

Bon Appetit!