Beer Cheese Soup - Crockpot

Ingredients

• 4-6 Slices Pumpernickel Bread
• 1-2 Cup Onion Finely Chopped
• 4 Cloves Garlic Minced
• 1 1/2 Teaspoons Dried Thyme Leaves
• 2 Cans Chicken Broth
• 2 Cups Beer
• 12 Ounces American Cheese Shredded or Diced
• 8-12 Ounces Sharp Cheddar Cheese Shredded
• 1 Teaspoon Paprika
• 2 Cups Milk

Instructions

1. Preheat oven to 425 degrees F.
2. Slice bread into 1/2 inch cubes; place on baking sheet.
3. Bake 10-12 minutes, stirring once, or until crisp. Set aside
4. Combine onion, garlic, thyme, chicken broth & beer in slow cooker. Cover and cook on Low for 4 hours.
5. Turn to high. Stir cheeses, paprika & milk into slow cooker.
6. Cook 45-60 minutes or until soup is hot and cheeses are melted.
7. Stir soup well to blend cheeses. Ladle soup into bowls; top w/ pumpernickel croutons.