Ingredients

Preparation

1 small carrot, chopped

1/2 cup chopped green pepper

2 tbsp chopped seeded jalapeno pepper

3 cups water

2 tbsp plus 2 tsp beef bouillon granules

2 garlic cloves, minced

1/8 tsp pepper

2 pounds ground beef

1/2 pound sliced fresh mushrooms

2 tbsp butter

5 cups milk, divided

6 tbsp all-purpose flour

1 package (16 oz) process cheese (Velveeta), cubed

Crumbled cooked bacon

In a soup kettle, combine the first nine ingredients; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.  Meanwhile, in a large skillet cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain.  Add to soup.  Stir in 4 cups milk; heat through.  In a small bowl, combine flour and remaining milk until smooth.  Gradually stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in cheese until melted.  Garnish with bacon.