Ingredients
The following ingredients have 4 Servings
- 2 cups potatoes, (peeled and cubed)
- 2 carrots, (peeled and grated)
- 1 small onion, (chopped)
- 1 clove garlic, (minced)
- 1 1/2 cups water
- 1 tablespoon beef bouillon granules ((about 4 cubes))
- 1/2 teaspoon salt
- 1 pound ground beef, (browned and drained)
- 2 1/2 cups milk (divided use)
- 3 tablespoons all-purpose flour
- 8 ounces Velveeta, (cubed)
- 1/2 pound bacon, (crisply cooked and crumbled)
Instruction
- Brown and crumble ground beef. Drain excess grease and set aside.
- Combine first 8 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender.
- Stir in beef and 2 cups of milk.
- In a small bowl, whisk together flour and remaining 1/2 cup milk until smooth. Gradually whisk into soup.
- Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not burn.)
- Reduce heat; add cheese and stir until completely melted. Garnish with bacon and serve.