Cheeseburger Paradise Soup

Here is an incredibly good soup

• Yield: 14 servings (about 3½ quarts).
• Contributed by Catsrecipes Y-Group

Ingredients

• 6 medium potatoes, peeled and cubed
• 1 small carrot, grated
• 1 small onion, chopped
• ½ cup chopped green pepper
• 2 tablespoons chopped seeded jalapeño pepper
• 3 cups water
• 2 tablespoons + 2 teaspoons beef bouillon granules
• 2 garlic cloves, minced
• ⅛ teaspoon pepper
• 2 pounds ground beef
• ½ pound sliced fresh mushrooms
• 2 tablespoons butter
• 5 cups milk, divided
• 6 tablespoons all-purpose flour
• 1 package (16 ounces) process cheese (Velveeta), cubed
• crumbled cooked bacon

Directions

1. In a soup kettle, combine the first nine ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 15–20 minutes or until potatoes are tender.
3. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup.
4. Stir in 4 cups milk; heat through.
5. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Reduce heat; stir in cheese until melted. Garnish with bacon.