• 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


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.

Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.

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.

Reduce heat to low and stir in cheese until melted. Season with cayenne.