 | | Directions |
- Peel and cube 6-7 medium sized potatoes and add them to a stock pot.
- Add in the carrot, onion, green pepper, jalapeno pepper, garlic, water and beef base.
- Bring to a boil, then cover and simmer for approximately 20 minutes or until the potatoes are fork tender.
- Meanwhile, brown and crumble the ground beef in a skillet until no longer pink.
- Add the ground beef into the stock pot and stir in 4 cups of milk. Allow this to heat through.
- In a small bowl, whisk together one cup of milk and the flour. Slowly add this to the soup, stirring while you go.
- Bring the soup to a boil until it begins to thicken and then reduce to a simmer.
- While stirring, add the cheese until it is melted.
- Serve with crumbled bacon on top.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Container: large stock pot, large skillet
Servings: 12
|  | | Ingredients | | - | | 6 potatoes - medium sized, peeled and cubed |
| - | | 1 carrot - peeled and shredded |
| - | | 1 onion - medium sized, diced |
| - | | 1/2 cup green pepper - diced |
| - | | 2 jalapeño peppers - seeded and diced fine, more or less to taste |
| - | | 2 cloves garlic - minced |
| - | | 2 tablespoons beef soup base |
| - | | 2 pounds ground beef |
| - | | 3 cups water |
| - | | 5 cups milk - divided |
| - | | 6 tablespoons flour |
| - | | 16 ounces processed cheese - Velveeta® , cubed |
| - | | 5 slices bacon - cooked and crumbled |
| - | | salt and pepper to taste |
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