Cheese, Potato and Beer Soup

Serves 4-6 minutes
Time 40 minutes


2-4 rashers bacon
100 grams butter
1 leek, diced
½ onion, finely chopped
3 garlic cloves
3 tbsp flour
350ml beer
1 celery stick, chopped
2 parmesan rinds
1½ – 2L chicken or beef stock
2 large potatoes, peeled and diced
¼ cup cream
½ cup parsley
½ cup chives
500g Raclette cheese, grated


In a hot pan, melt butter and saute the bacon, onion, garlic, leek and celery. Season with salt and pepper.

Add the flour and beer and stir for a few minutes. Add stock and simmer.

Add potatoes and parmesan crust. Simmer for 20-30 minutes until potato is cooked.

Add raclette cheese, herbs and cream.

Serve while hot.