Bacon Cheeseburger Soup

I adapted this recipe from one given to me by a friend. It's nice and warm and so good on a cold Winter day! 1-1/2 cups water 2 cups potatoes, peeled and cubed small 1 small onion, chopped 1 clove garlic, minced (I use the garlic in a jar) 1 Tbs beef bouillon granules 1/2 tsp salt 1 lb ground beef, cooked and drained 2-1/2 cups milk (divided) 3 Tbs flour 8 oz process American cheese, cubed (such as Velveeta) 1/2 lb bacon, cooked and crumbled In a large Dutch Oven, combine the first 6 ingredients, bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add bacon, stir until mixed. Makes 6-8 servings. This soup is even better the next day, when the flavors have had a chance to blend.