Categories: Slow Cooker

Ingredients

• 2 to 3 slices pumpernickel or rye bread
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 3/4 tsp dried thyme leaves
• 14 oz. can chicken broth
• 1 cup beer
• 6 oz. American cheese, shredded or diced
• 4 to 6 oz. sharp Cheddar, shredded
• 1/2 tsp paprika
• 1 cup milk

Directions

1. eheat oven to 425. Slice bread into 1/2-inch cubes; place on baking sheet. Bake 10 to 12 minutes, stirring once, or until crisp; set aside.

2. Combine onion, garlic, thyme, chicken broth and beer in slow cooker. Cover and cook on LOW 4 hours. Turn to HIGH. Stir cheeses, paprika and milk into slow cooker. Cook 45 to 60 minutes or until soup is hot and cheeses are melted. Stir soup well to blend cheeses. Ladle soup into bowls; top with pumpernickel croutons.

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