Crock Pot Beer and Cheese Soup

From a cookbook called "Best Loved Slow Cooker Recipes," this soup tastes very similar to French onion soup, but the cheese is mixed right in. I've had a little trouble in the past with the cheese and milk curdling, so I turn my slow cooker off and let the soup cool a little before adding. *Update Sept 22/06: Try adding a pound of smoked sausage and 2 diced potatoes for a heartier version.

• Ready In: 5 hrs 10 mins
• Yields: 4 cups

Ingredients

• 2 -3  slices  pumpernickel bread or 2 -3  slices  rye bread
• 2  cups chicken broth
• 1  cup beer (dang it, I guess you'll just have to drink the rest!)
• 1⁄4 cup  finely chopped onion
• 2  garlic cloves, minced
• 3⁄4 teaspoon dried thyme
• 12  ounces  shredded sharp cheddar cheese
• 1  cup milk
• 1⁄2 teaspoon paprika

Directions

1. Preheat oven to 425°F Cut bread into 1/2-inch cubes; place on baking sheet.
2. Bake 10-12 minutes, stirring once, or until crisp. Set aside.
3. Combine broth, beer, onion, garlic, and thyme in slow cooker. Cover and cook on low for 4 hours.
4. Turn to high and stir in cheese, milk, and paprika. Cook another 45-60 minutes until cheese is melted.
5. Stir and ladle into bowls; top with croutons before serving.