CHEESEBURGER SOUP

This is a soup my friend and neighbor made last year, it's perfect for a football party served from a slowcooker set to low and stirred occasionally. This year she is bringing it to my annual cookie exchange.

1 1/2 cups water
2 cups peeled and cubed potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, minced
1 garlic clove, minced
1 Tablespoon beef boullion granuales
1/2 teaspoon salt
1 pound lean ground beef or ground turkey, browned and drained
2 1/2 cups milk, divided
3 Tablespoons flour
8 oz. Velvetta cheese, cubed
1/4 -1 teaspoon cayenne pepper
1/2 lb. bacon, cooked and crumbled

Combine water, potatoes, carrots, onion, green pepper, jalapeno, garlic, boullion granuales and salt. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender. Stir in browned beef or turkey and 2 cups of the milk. Heat through. Mix flour and rememaing 1/2 cup milk until smooth. Stir into soup. Bring to a boil, cooking and stirring mixture until thick and bubbly. Reduce heat, stir in Velvetta until melted. Add cayenne and top with bacon just before serving. Makes 2 qts, about 6-8 servings.