VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Large soup pot, measuring cup & spoons, vegetable peeler, grater, kitchen knife, wire whisk, large wooden spoon.
INGREDIENTS:
 | 1 1/2 cup water |
| 2 cups potatoes, peeled & cubed |
| 2 small carrots, grated |
| 1 small onion, chopped |
| 1/4 cup chopped green pepper |
| 1 jalapeno pepper, seeded & chopped |
| 1 clove garlic, minced |
| 1 Tbsp beef bouillon granules |
| 1/2 tsp salt |
| 1 LB ground beef, cooked & drained |
| 2 1/2 cup milk, divided |
| 3 Tbsp all-purpose flour |
| 8 oz Cheddar cheese, cubed |
| 1/4 tsp cayenne pepper or more to taste |
| 1/2 LB bacon, cooked & crumbled |
DIRECTIONS: In a large saucepan, combine first nine ingredients; bring to a boil. Reduce heat; cover & simmer for 15-20 minutes or until potatoes are tender. Stir in beef & 2 cups milk, heat through. Combine flour & remaining milk until smooth; gradually stir into soup. Bring to a boil, cook & stir for 2 minutes or until thickened & bubbly. Reduce heat, stir in cheese until melted. Add cayenne & stir to blend. Serve & top each serving with bacon.
SERVINGS: about 2 quarts
CHEESEBURGER SOUP