Spicy Cheeseburger Soup

1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules, or 2 cubes
1/2 teaspoon salt
1 pound ground beef, cooked and drained
2-1/2 cups milk, divided
3 tablespoons all-purpose flour
8 ounces process American cheese (Velveeta), cubed
1 teaspoon cayenne pepper
1/2 pound sliced bacon, cooked and crumbled

In a large saucepan, combine the first nine items in a pan; bring to a boil. Reduce heat; cover and simmer for 15-20 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 a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper. Top with bacon just before serving.

(If you don't like it spicy just omit the jalapeno and cayenne. You'll need to add some black pepper though to offset that flavor, just do that to your taste)