Cheese & Ale Soup

• 5 slices OSCAR MAYER Bacon, chopped
• 1/2 cup finely chopped leeks (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.
2. or until bacon is crisp, stirring frequently.
3. Drain; discard drippings.
4. Return bacon mixture to pan.
5. Stir in flour; cook and stir on medium heat 1 min.
6. Gradually stir in milk; cook 8 min.
7. or until slightly thickened, stirring frequently.
8. Add VELVEETA; cook 5 min.
9. or until completely melted, stirring frequently.
10. Stir in beer; cook 2 min.
11. or until heated through, stirring occasionally.
12. Serve topped with parsley.

bacon, leeks, garlic, flour, milk, velveeta, parsley

Taken from www.kraftrecipes.com/recipes/cheese-ale-soup-121841.aspx (may not work)