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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Wonderful soup for those cold, rainy or snowy days! My family absolutely loves this hearty soup. The warming zip of cayenne gives it a taste all its own. This is also excellent to reheat in the microwave for a fast meal. Ingredients:
1 1/2 cups water |
2 cups peeled and cubed potatoes |
2 carrots, grated |
1 small onion, chopped |
1/4 cup chopped green bell pepper |
1 jalapeno pepper, seeded and minced |
1 clove garlic, minced |
1/2 teaspoon salt |
2 cubes beef bouillon, crumbled |
1 pound ground beef |
2 1/2 cups milk, divided |
3 tablespoons all-purpose flour |
1/2 pound processed american cheese, cubed |
1/4 teaspoon cayenne pepper |
Directions:
1. In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
2. Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
3. Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
4. Reduce heat to low and stir in cheese until melted. Season with cayenne.
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