Makes: 6 servings
3 medium potatoes, peeled and cut into cubes
1 small carrot, peeled and grated
1 small onion, small dice
¼ c. green pepper, small dice
1 tbsp. jalapeno pepper, minced
1 ½ c. strong beef broth (Better Than Bouillion is my choice for fast broth)
2 cloves garlic, minced
⅛ tsp. black pepper
1 lb. ground beef
4 oz. fresh mushrooms, sliced
1 tbsp. butter
2 ½ c. 2% milk, divided
3 tbsp. flour
8 oz. Velveeta process cheese, cubed
4 slices crumbled cooked bacon
Making the Soup:
- In a deep Dutch oven or soup pot, combine the potatoes, carrot, onion, green pepper, jalapeno pepper, garlic, black pepper and beef broth. Bring the pot to a boil, cover and lower the heat. Simmer for 10 to 15 minutes, or until the potatoes are tender.
- In a large fry pan, melt the butter and crumble the ground beef. As the meat begins to brown, add the mushrooms and cook until beef is fully browned.
- Add to the meat and mushrooms to the soup along with 1 ½ c. of the milk. Bring the heat up a bit under to soup to get it to begin to bubble.
- Add the flour to the rest of the milk in the measuring cup and stir to make a smooth mixture. Slowly add it to the soup, stirring until the soup begins to thicken slightly.
- Add the cubes of cheese to the soup and stir to melt them into the creamy broth.
- Lower the heat again to the lowest setting while you cook the bacon. Pat the bacon slices to remove excess fat and crumble the bacon in a bowl. Set aside.
- Serve the soup hot with bacon garnish.
Here are my initial ideas of what I'll do next time to get it closer to right -
1. I think I would make the beef into tiny meatballs. The loose burger bits in the broth weren't aethetically pleasing to me.
2. I know 2% milk is good for drinking, but when it comes to cream soups, I think one should just bite the bullet and accept that the fatty cream is there for a reason, so in with the heavy cream and out with the more watery milk.
3. Velveeta is a good product (ahem) and all, but I'm thinking that a soft orange Cheddar and Fontina mix would be all the better.