One of the requests our nephews make when they come for a visit. We just make sure that we double the recipe!
- 1 pound lean ground bee
- 1 pound bacon
- 1/4 cup chopped candied jalapeños
- 1 medium onion, chopped
- 1 cup shredded and chopped carrots
- 2 stalks of celery, chopped
- 1 teaspoon salt
- ½ teaspoon peppe
- 4 cups of chicken broth
- 4 cups of potatoes, cut into ½ cubes
- 4 tablespoons of butter
- ¼ cup of flour
- 1 ½ cups milk
- 1 pound of processed cheddar cheese, cubed
- ½ cup of sour cream
Cut bacon into small pieces and brown in skillet until crisp. Drain on paper towel. Brown the hamburger in a skillet, breaking into small pieces. Add candied jalapenos, onion, carrots, celery and sauté until onions are soft. Stir in the potatoes, salt, pepper and chicken broth. Bring to a boil, cover and simmer until potatoes are fork tender. In a medium saucepan melt butter and whisk in the flour and cook until just starting to brown. Slowly add the milk with a whisk, stirring constantly until the mixture is hot and bubbly. Remove from heat and slowly add the cubed cheese, stirring until all the cheese is melted. Add the melted cheese slowly into the hamburger mixture and blend together. Stir in the sour cream.
Mr. Campbell will add the bacon and a spoonful of finely chopped candied jalapenos to top the bowl off. He also likes to pull out some warm crusty bread to serve as well!