Cheeseburger Fiesta Soup

Cheeseburger Fiesta Soup

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup green pepper, chopped
2 tablespoons taco seasoning
3 cups water
2 garlic cloves, minced
1/8 teaspoon ground black pepper
2 pounds ground turkey
1/2 pound mushrooms, sliced
5 cups buttermilk, divided
6 tablespoons all-purpose flour
16 ounces process cheese (e.g. Velveeta), cubed
crispy bacon, crumbled

In soup kettle, combine potatoes, carrot, onion, green pepper, water, garlic, and black pepper. Bring to a boil. Reduce heat and cover. Let simmer for 15 minutes or until potatoes are tender.

In large skillet, cook ground turkey and mushrooms over medium heat until meat is no longer pink. Stir in taco seasoning. Add mixture to soup. Stir in 4 cups buttermilk and heat thoroughly.

In small bowl, combine flour and remaining buttermilk until smooth. Gradually stir into soup. Bring to boil. Cook and stir for 2 minutes or until thickened. Reduce heat and stir in cheese until melted. Serve in individual soup bowls or mugs; garnish with bacon.