Creamy Spicy Cheeseburger Soup - cooking recipe

Ingredients

1 1/2 cups water (or use low-sodium chicken broth)
2 large potatoes, peeled and cubed
2 small carrots, grated
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and finely chopped
2 tablespoons minced fresh garlic
2 tablespoons beef bouillon granules
salt (to taste, I use seasoned salt)
fresh ground black pepper
1 1/2 lbs ground beef, cooked
2 1/2 cups light cream, divided
3 tablespoons flour
8 ounces American cheese, cubed (Velveeta)
1/2 lb sliced bacon, cooked and crumbled

Preparation

In a large pot, combine first nine ingredients; bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes, or until potatoes are tender stir in beef and 2 cups cream; heat through.
In a small bowl whisk the 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 heat to low and stir in cheese until melted.
Season with salt and pepper.
Top with bacon just before serving.