Beer and Cheese Soup

By cserumga

Ingredients

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

Details

Servings 4

Preparation

Step 1

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

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