Cheeseburger in Paradise Soup

Ingredients:
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded jalapeno
3 cups water
2 tablespoons plus 2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper

2 lb ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 16oz package velveeta, cubed
crumbled cooked bacon (for garnish)

In a soup kettle, combine the first nine ingredients; bring to boil. Reduce heat; cover and simmer for 15 to 20 min or until potatoes are tender.
Meanwhile, in large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups of the milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to boil; cook and stir for 2 min or until thickened. Reduce heat; stir in velveeta until melted. Garnish with bacon. Yield: 14 servings (about 3 1/2 quarts)