Category
Soup/Stew/Chili
Prep Time
40minsServings
6-8Recipe Ingredients
2 Tbl olive oil1 onion diced
8 oz. sliced mushrooms
2 cloves garlic minced
1/2 cup chopped peppers(green red or yellow)
1 lb hamburger
1 14oz. can beef broth
1 1/2 cup diced potatoes
2-3 carrots grated
1 can Ro*Tel diced tomatoes and green chilis, drained
1/2 tsp. salt
2 1/2 cups milk divided
3 Tbl sp flour
8 oz Cooper Sharp cheese diced
6 slices of bacon cooked and crumbled
Directions
Heat olive oil in skillet, add onions, mushrooms and peppers. Saute for a couple of minutes, add garlic and hamburger and cook until hamburg is no longer pink and the vegetables are tender, set pan aside.In a 5-qt Dutch oven, add broth, potatoes and carrots, bring to a boil reduce heat and simmer 15-20 min until potatoes are tender. Add the Ro*Tel, salt, 2 cups milk and hamburg mixture, heat to boiling. Mix the flour with the remaining 1/2 cup of milk, gradually stir into soup. Stir constantly for about 2 min until soup is thick and bubbly. Reduce heat and add cheese, stir until melted. Top with bacon just before serving.