Spicy Cheeseburger Soup

1 1/2 C. water

2 C. cubed peeled potatoes (from 1 large potato)

2 small carrots, grated

1 medium onion, chopped

1/4 C. chopped green pepper

1 jalapeño pepper, seeded and minced (or 1 tbsp. canned chopped jalapeño peppers)

1/3 C. chopped celery

1 clove garlic, minced

1 T. beef bouillon granules

1/2 t. salt

1 lb. ground beef, cooked and drained

2 1/2 C. milk, divided

1/4 C. flour

8 oz. processed American cheese, cubed

1/4 to 1 t. cayenne pepper, optional

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.

Serves 6.