Crock Pot Beer And Cheese Soup - cooking recipe

Ingredients

2 -3 slices pumpernickel bread or 2 -3 slices rye bread
2 cups chicken broth
1 cup beer (dang it, I guess you'll just have to drink the rest!)
1/4 cup finely chopped onion
2 garlic cloves, minced
3/4 teaspoon dried thyme
12 ounces shredded sharp cheddar cheese
1 cup milk
1/2 teaspoon paprika

Preparation

Preheat oven to 425\u00b0F Cut bread into 1/2-inch cubes; place on baking sheet.
Bake 10-12 minutes, stirring once, or until crisp. Set aside.
Combine broth, beer, onion, garlic, and thyme in slow cooker. Cover and cook on low for 4 hours.
Turn to high and stir in cheese, milk, and paprika. Cook another 45-60 minutes until cheese is melted.
Stir and ladle into bowls; top with croutons before serving.