6 potatoes, peeled and cubed
1 carrot, grated
1 onion, chopped
1/2 c chopped green pepper
2 T chopped, seeded jalapeno pepper (optional)
2 1/2 c water
2 beef bouillon cubes
2 garlic cloves, minced
1/8 t pepper
1 1/2 - 2 lbs ground beef
1/2 lb sliced fresh mushrooms
5 c milk, divided
6 T flour
16 oz American cheese, cubed
In a large saucepan or soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 - 20 minutes or until potatoes are tender. Meanwhile, cook beef and mushrooms until done; drain. Add to the soup. Stir in 4 cups milk; heat through.
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.
