Serve this hearty soup with buttermilk biscuits and a glass of Chardonnay!

Bacon-Cheeseburger Chowder

Ingredients

1 pound ground beef
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
Two medium potatoes, peeled and chopped
1-1/2 cups water
1 tablespoon reduced-sodium beef bouillon granules
12 ounces Velveeta, cubed
3 bacon strips, cooked and crumbled

Directions

~In a 6-qt. stockpot, cook beef, onion, and pepper over medium heat six to eight minutes (or until beef is no longer pink and onion is tender), breaking up beef into crumbles; drain. Add garlic to beef mixture; cook one minute longer. Stir in flour until blended.

~Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15 to 20 minutes (or until potatoes are tender).

~Add cheese; stir until melted. Sprinkle servings with bacon.