Ingredients
6
6 servings
- •1.5 cups water
- •2 cups peeled and cubed potatoes
- •2 carrots, grated
- •1 small onion, chopped
- •0.25 cup chopped green bell pepper
- •1 jalapeno pepper, seeded and minced
- •1 clove garlic, minced
- •0.5 teaspoon salt
- •2 cubes beef bouillon, crumbled
- •1 pound ground beef
- •2.5 cups milk, divided
- •3 tablespoons all-purpose flour
- •0.5 pound processed American cheese, cubed
- •0.25 teaspoon cayenne pepper
Instructions
- In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeño, and garlic. Sprinkle salt and bouillon over mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
- Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
- Stir cooked beef and 2 cups milk into 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.
- Reduce heat to low and stir in cheese until melted. Season with cayenne.
Nutritional Facts
Per 6 servings
- Calories: 429
- Carbohydrate: 22g
- Fat: 25g
- Fiber: 2g
- Protein: 30g
- Sugar: 7g
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