1/2 lb. sliced bacon, cooked and crumbled, for garnish
In a large Dutch oven, combine water, potatoes, carrots, onion, green pepper,
jalapeño pepper, celery, garlic, bouillon and salt. Bring to a boil; reduce heat
and simmer, covered, 15 to 20 minutes, or until potatoes are tender.
Stir in the cooked ground beef and 2 cups of the milk. Heat through.
In a small bowl, stir together the flour and remaining milk until smooth.
Gradually stir into soup; bring to a boil and cook and stir for 2 minutes or
more until thickened and bubbly. Reduce heat; stir in cheese and cook until
melted. Add cayenne if desired.
Ladle soup into serving bowls; top each bowl with crumbled bacon.