1 1/2 c. water
2 c. cubed potatoes
1 small onion chopped
1/4 c. green pepper chopped
1 jalapeno pepper chopped (optional)
1 garlic clove minced
1 tbsp. beef bouillon
1/2 tsp. salt
1 lb. ground beef brown and drained
2 1/2 c. milk divided
3 tbsp. all purpose flour
8 oz. American cheese cubed
1/4 to 1 tsp. cayenne pepper
1/2 lb. bacon cooked and crumbled

In large sauce pan combine first eight ingredients. Bring to boil. Cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to boil, cook and stir 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired. Top with bacon before serving. Makes 2 quarts. 6 to 8 people.