Shelly's Recipe

CHEESEBURGER SOUP

Category: Soups

1 1/2 cups water
2 cups cubed potatoes
2 small carrots, grated
2 stalks celery, chopped
1 small onion, chopped
1 (10 oz) pkg frozen corn kernels
1/4 cup chopped green pepper
1 jalapeno, seeded and chopped
1 garlic clove, minced
1 tbsp beef bouillon granules
1/2 tsp salt
1 lb ground beef, cooked and drained
2 1/2 cups milk, divided
3 tbsp flour
1 cup shredded cheddar cheese and processed American cheese, cubed
1/4 - 1 tsp cayenne pepper
1/2 lb sliced bacon, cooked and crumbled

In a large stockpot, combine the first 10 ingredients; bring to a boil and reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups of 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 and stir in cheese until melted. Add cayenne. Top bacon just before serving.