Ingredients

• 6 medium potatoes, peeled and cubed
• 1 small carrot, grated
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 2 tablespoons chopped seeded jalapeno pepper
• 3 cups water
• 2 tablespoons plus 2 teaspoons beef bouillon granules
• 2 garlic cloves, minced
• 1/8 teaspoon pepper
• 2 pounds ground beef
• 1/2 pounds sliced fresh mushrooms
• 2 tablespoons butter
• 5 cups 2% milk, divided
• 6 tablespoons all-purpose flour
• 1 package (16 ounces) processed cheese (Velveeta), cubed
• Crumbled, cooked bacon
• 2 tablespoons McCormick’s Steak Sauce

Directions

• 1. In a Dutch oven, bring the first nine ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes, or until potatoes are tender.
• 2. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
• 3. 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. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).