Bacon-Cheeseburger Chowder for Comfort Food

It always seems like February is the longest month! I'm tired of Winter, and we haven't had the bad, bad weather that so many are  having. Glad I don't live in the New England area. But this time of year  a good soup that is comforting and warm is always welcome.
This recipe is hardy, but not hard to put together. It combines many favorite flavors - beef, veggies, cheese.

Bacon-Cheeseburger Chowder

1 pound ground beef (or more)

1 medium onion, chopped

1 medium sweet red pepper, chopped

1 garlic clove, minced

3 tablespoons all-purpose flour

2 ½ cups milk

1 pound potatoes (about 2 -3 medium), peeled and chopped

1 ½ cups water

1 tablespoon reduced-sodium beef bouillon granules

12 oz process cheese (Velveeta), cubed (about 2 ¼ cups)

3 bacon strips, cooked and crumbled

Directions:

In a 6-qt stockpot, cook beef, onion and pepper over medium heat for 6 - 8 minutes or until beef is no longer pink and onion is tender, breaking into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour  until blended. 

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

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

Serves 6 - 8.