Cheese & Ale Soup

Cheese and ale get top billing in this glorious (and easy-to-make) soup. But you'll also enjoy the leeks, onions and bacon in there!

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5 slices OSCAR MAYER Bacon , chopped

1/2 cup finely chopped leek s (white and green parts)

3 cloves garlic , minced

2 Tbsp. flour

1-1/2 qt. (6 cups) milk

1 lb. (16 oz.) VELVEETA® , cut into 1/2-inch cubes

3/4 cup beer or ale

3 Tbsp. chopped fresh parsley

1. Cook bacon, leeks and garlic in large saucepan on medium-high heat 7 to 9 min. or until bacon is crisp, stirring frequently. Drain; discard drippings. Return bacon mixture to pan.

2. Stir in flour; cook and stir on medium heat 1 min. Gradually stir in milk; cook 8 min. or until slightly thickened, stirring frequently.

3. Add VELVEETA; cook 5 min. or until completely melted, stirring frequently. Stir in beer; cook 2 min. or until heated through, stirring occasionally. Serve topped with parsley.

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