1 to 1 1/4 lb ground beef)
8 to 12 oz. processed American cheese — not cheese
food or cheese food product; for the soup Saturday I used 8 oz. of that
plus about 1 cup shredded mild cheddar cheese because I like a really
cheezy
flavor; I used the cheddar because I didn’t have extra processed American
cheese. I would use at least 12 ounces of the processed American cheese
or
a combination like I did even though the recipe calls only for 8 oz.
2 1/2 cups milk
3 tablespoons flour)
1 1/2 cup water
2 cups peeled cubed potatoes
2 small carrots, shredded (I used food processor)
1 small onion chopped (I used frozen chopped onion)
1/4 cup chopped green pepper (I used frozen chopped
green pepper)
1 jalapeno pepper, peeled and chopped (I used about 1/2 to
3/4 teaspoon canned chopped, but I chopped it finer;
note, don’t over do the jalapeno pepper; this isn’t a
spicy hot dish)
1 clove garlic, minced
1 Tablespoon beef boullion granules
1/2 teaspoon salt

First, brown and drain ground beef Put the water, potatoes, carrots,
onion, green pepper, jalapeno pepper, garlic, beef boullion granules and
salt in a medium to large pan and simmer 15-20 minutes, or until potatoes
are soft. Add 2 cups of the milk, reserving 1/2 cup; stir until
blended; Mix 3 tablespoons flour with the reserved milk, and slowly
stir into soup; bring to a boil, stirring constantly for about 1-2
minutes or until thickened (careful, it will burn on bottom very
easily!); reduce heat to low; add cheese and stir constantly until
melted.