Makes : 8 servings
2 cups potatoes, peeled and cubed
2 carrots, peeled and grated
1 small onion, chopped
1 clove garlic, minced
1 1/2 cups water
1 tablespoon beef bouillon granules (about 4 cubes)
1/2 teaspoon salt
1 pound ground beef, browned and drained
2 1/2 cups milk, divided
3 tablespoons all-purpose flour
8 oz. Velveeta, cubed
Optional: 1/4 to 1 tsp. cayenne pepper
Garnish: 1/2 lb. bacon, crisply cooked and crumbled
Brown and crumble ground beef. Drain excess grease and set aside.
Combine first 8 ingredients in a large saucepan; bring to a boil over medium-high heat.
Reduce heat and simmer until potatoes are tender. Stir in beef and 2 cups of milk.
In a small bowl, whisk together flour and remaining 1/2 cup milk until smooth. Gradually whisk into soup. Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not burn). reduce heat; add cheese and stir until completely melted. Add cayenne pepper (if using). Garnish with bacon.