Potato Pepper Soup

Ingredients:
¼- ½ c cream or cream cheese (*optional)

1½ c milk

¼ bag of fresh spinach; I rip them in half

4½ c water + 6 bouillon cubes = Chicken broth
2 cloves of garlic

3-4 sweet potatos

2 bell peppers

½-1 onion {depends on how much you like them}

½ lb. hamburger meat or sausage
3-4 potatoes

1 tsp. crushed Red Pepper, and salt and pepper to taste

Directions:

Chop onion and peppers into little or medium squares (depending on your preference) and start cooking on medium heat in a large pan. 
Add minced garlic. Cook for a few minutes. 

Peel and thinly slice all of the potatoes. 

Add meat and cook until done. Strain grease. 
Add bouillon cubes and crushed red pepper.

Add water, milk and cream/cream cheese (you don’t want to wait too long to add the dairy or else it may clump in tiny clumps). 

Add the potatoes and cook for several minutes (they take longer than the sweet potatoes).
Add the sweet potatoes, and spinach. 

*If there is not enough water to cover the potatoes add more milk/water/cream cheese (which ever you prefer) and bouillon cubes.

Let cook for 25 minutes or until potatoes are soft.

Note: if you cook the potatoes too long they will not keep their shape and it will become more like a mushy stew