This is a great soup–simple and tasty. The original version called for Velveeta, but I improvised with a quick homemade cheese sauce that ANYone can make.
1 lb. ground beef
1 onion, chopped
2 c. potatoes, peeled and cubed
2 carrots, chopped
1 jalapeno, seeded and chopped (You can always leave this out if you want–or add more.)
2 cloves garlic, minced
2 c. water and 2 beef bouillon cubes (or 2 c. beef broth)
2 c. milk
Brown beef with onion and drain.
Add next 5 ingredients and simmer on low.
To make the cheese sauce:
Grate 8 oz. bar of yellow cheese (cheddar, colby, etc.)
Melt 4 T. butter in saucepan.
Add 1/2 c. flour and whisk until blended.
Mixture should be pasty. Thin with milk (about half a cup or so) until mixture looks kind of like gravy. Stir constantly!
Add grated cheese and stir until melted.
Add cheese sauce to ground beef mixture.
Season with salt and pepper to taste.
Add chopped bacon or green onions just before serving if desired.