Wisconsin Beer and Cheese Soup

Oklahoma has some crazy weather. One day its 75 degrees and two days later we are experiencing negative temperatures. We experienced another snow day today and what is better for a snow day than slow cooker soup with grilled cheese. Beer and cheese soup doesn't sound like the most appetizing recipe but you can't always judge a recipe by it's name and minimal ingredients. We both ended up loving this soup. The only downfall was that when using shredded cheese, it doesn't always melt that great.

Makes 4 servings 

2 to 3 slices pumpernickle or rye bread 
1 can chicken broth 
1 cup light beer ( I used 1 cup of Bud Light)
1/4 cup finely chopped onions 
1 teaspoon dried thyme 
6 ounces American cheese, shredded or diced 
6 ounces sharp Cheddar cheese, shredded ( I ended up using more cheese than the recipe called for ) 
1 cup milk 
1/2 teaspoon paprika 

1. Preheat oven to 425 degrees. Slice bread into 1/2 inch cubes; place on baking sheet. Bake 10 to 15 minutes, or until crisp, stirring once; set aside. 

2. Combine broth, beer , onion, and thyme in slow cooker. Cover; cook on Low 4 hours. 

3. Turn slow cooker to High. Stir in cheese, milk and paprika. Cover; cook 45 minutes to 1 hour, or until soup is hot and cheeses are melted. Stir soup well to blend cheeses. Ladle soup into bowls; top with croutons. Serve with grilled cheese, if desired. 

Recipe from Crock Pot Best-Loved Slow Cooker Recipes