Cheeseburger Paradise Soup

• 6 medium potatoes, peeled and cubed
• 1 small carrot, grated
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 2 tablespoons chopped seeded jalapeno pepper
• 3 cups water
• 2 tablespoons plus 2 teaspoons beef bouillon granules
• 2 garlic cloves, minced
• 1/8 teaspoon pepper
• 2 pounds ground beef
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons butter
• 5 cups 2% milk, divided
• 6 tablespoons all-purpose flour
• 1 package (16 ounces) process cheese (Velveeta), cubed
• Crumbled cooked bacon

1. In a Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
2. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
3. 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. Reduce heat; stir in cheese until melted. Garnish with bacon.

potatoes, carrot, onion, green pepper, pepper, water, beef bouillon granules, garlic, pepper, ground beef, mushrooms, butter, milk, allpurpose, process cheese, bacon

Taken from www.tasteofhome.com/recipes/cheeseburger-paradise-soup/ (may not work)