Categories: Slow Cooker

Ingredients

• 2-3 slices rye bread, cut into 1/2-inch cubes
• 6 oz American cheese, diced
• 14 oz can vegetable broth
• 4-6 oz shredded Cheddar
• 1 cup beer
• 1/4 cup chopped onion
• 1 cup milk
• 2 garlic cloves, minced
• 1/2 tsp paprika
• 3/4 tsp dried thyme

Directions

1. Preheat oven to 425. Place bread on baking sheet. Bake 10-12 minutes; set aside.

2. Combine broth, beer, onion, garlic and thyme in crock pot. Cover and cook on LOW 4 hrs.

3. Turn crock pot to HIGH. Stir in cheese, milk and paprika. Cover and cook 1 hr. Stir soup well to blend cheeses. Ladle into bowls and top with croutons.

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