Spicy Cheeseburger Soup

This spicy soup is delicious on a cold winter day. Not only is it great when it’s originally made, but it reheats well. It’s easy to adjust the spice by adding extra jalapeños or cayenne pepper.

Ingredients

• 6 cups water
• 4 cups cubed peeled potatoes
• 1 pound baby carrots, cut into thirds
• 1 jalapeño pepper, seeded and chopped
• 3 cloves garlic, minced
• 6 cubes beef bouillon
• 1 pound ground beef, cooked and drained
• 2 cups milk, divided
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 16 ounces process American cheese, cubed
• 1/4 to 1 teaspoon cayenne pepper, optional
• 1/2 pound sliced bacon, cooked and crumbled

Directions

• In a large stockpot, combine the first six ingredients; bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and carrots are tender.
• Stir in beef and 1 cup milk; heat through.
• In small saucepan, melt butter. Whisk in flour and remaining 1 cup milk until smooth.
• Gradually stir into soup.
• Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Remove from heat; stir in cheese until melted. Add cayenne pepper if desired. Top with bacon just before serving.