2 C. cubed peeled potatoes (from 1 large potato)
2 small carrots, grated
1 medium onion, chopped
1/4 C. chopped green pepper
1 jalapeņo pepper, seeded and minced (or 1 tbsp. canned chopped jalapeņo peppers)
1/3 C. chopped celery
1 clove garlic, minced
1 T. beef bouillon granules
1/2 t. salt
1 lb. ground beef, cooked and drained
2 1/2 C. milk, divided
1/4 C. flour
8 oz. processed American cheese, cubed
1/4 to 1 t. cayenne pepper, optional
1/2 lb. sliced bacon, cooked and crumbled, for garnish
In a large Dutch oven, combine water, potatoes, carrots, onion, green pepper, jalapeņo pepper, celery, garlic, bouillon and salt. Bring to a boil; reduce heat and simmer, covered, 15 to 20 minutes, or until potatoes are tender.
Stir in the cooked ground beef and 2 cups of the milk. Heat through.
In a small bowl, stir together the flour and remaining milk until smooth. Gradually stir into soup; bring to a boil and cook and stir for 2 minutes or more until thickened and bubbly. Reduce heat; stir in cheese and cook until melted. Add cayenne if desired.
Ladle soup into serving bowls; top each bowl with crumbled bacon.
Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports