1 lb. very lean ground beef
2 red skinned potatoes, scrubbed well and cubed
2 stalks celery, chopped
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 C. corn
1 beef bouillon cube
1 1/2 C. water
1 tsp. kosher salt
2 1/2 C. milk
3 T. all-purpose flour
1 C. grated cheddar cheese

In a soup pot brown the ground beef, drain off any fat. Stir in the potatoes, celery, onion, bell pepper, corn, bouillon cube, water and salt. Cover and cook 15-20 minutes, until the vegetables are tender. Whisk together the flour and milk. Slowly add to the meat mixture and cook until thickened and bubbly. Add the cheese and heat, stirring, until it melts.