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 Not only is it great when it’s originally made, but it reheats well.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.
- 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
- 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.