 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This creamy soup brings my family to the table in a hurry. I love the warming zip of cayenne, but it also tastes terrific without it if you like milder flavor. With a few simple side dishes, this soup is a full meal. Ingredients:
1-1/2 cups water |
2 cups cubed peeled potatoes |
2 small carrots, grated |
1 small onion, chopped |
1/4 cup chopped green pepper |
1 jalapeno pepper, seeded and chopped |
1 garlic clove, minced |
1 tablespoon beef bouillon granules |
1/2 teaspoon salt |
1 pound ground beef, cooked and drained |
2-1/2 cups milk, divided |
3 tablespoons king arthur unbleached all-purpose flour |
8 ounces process american cheese, cubed |
1/4 to 1 teaspoon cayenne pepper, optional |
1/2 pound sliced bacon, cooked and crumbled |
Directions:
1. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. 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 heat; stir in cheese until melted. Add cayenne
3. pepper if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts).
|
|