About this recipe:This dish has comfort food written all over it. This soup is made by combining cheese, bacon, beer and chicken stock. It's highly indulgent and is best enjoyed on those cold winter nights.
5 rashers streaky bacon
30g tablespoons butter
1 onion, diced
1 carrot, diced
1 stick celery, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch spring onions, chopped
2 tablespoons flour
500ml chicken stock
450g Kraft cheese slices, unwrapped and chopped
225g mature Cheddar cheese, grated
2 teaspoons garlic granules
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Method Prep:35min › Cook:20min › Ready in:55min
Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown; drain on plate lined with kitchen towels; crumble.
Melt the butter in a frying pan over medium heat. Cook the onion, carrot and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano and spring onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken stock and beer; cook until heated through. Melt the cheeses in the mixture in small batches. Season with garlic granules and stir.