2 cans cream soup (celery, mushroom or chicken - I swear by celery)
1 cup beer or milk
1 pound cheddar cheese, cubed
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
Put all ingredients in Crock Pot except croutons. Cover and cook on Low for 4-6 hours (High 2 hours, stirring occassionally). Serve in warm bowls, top each serving with crisp croutons.
I highly reccomend the beer in place of milk (magically delicious!) I used a bottle of Miller High Life and it worked out great.
Shredded cheese works so well that I've never even tried cubed. But do yourself the favor of getting good quality, whole milk cheese. I've tried it with 2% and over-processed brands and the texture gets a little grainy. Still yummy, just not as smooth.
The soup is super thick, almost like Velveeta dip or nacho cheese. It can be thinned with liquid, of course, but I would suggest milk instead of more beer as it can kind of muck up the flavor.
If you're like me and prefer the soup super thick, croutons just aren't going to cut it. I serve this soup with a big basket of baguette or sourdough sliced thin, spread with butter, sprinkled with garlic powder, and toasted on a griddle.
I snagged this recipe and I'm going to make it but I needed to share it with you all.