Yesterday I made dinner in the crock pot; something simple, yet filling – Cheese Soup. It cooked all day, with minimal stirring. Served with buttered bread it was delicious. I had a bowl for a late night snack and then a bowl today for lunch. It looks like it can be addicting. Next time I am going to try to freeze it and see how well that idea goes.

Cheese Soup
2 cans cream soup (celery, mushroom or chicken)
2 cup milk (3 cups for a creamier soup)
1 pound cheddar cheese, cubed
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika

Put all ingredients in Crock Pot. Cover and cook on Low for 4-6 hours. Serve in warm bowls, top each serving with crisp croutons.

Notes:
1. I used processed, shredded cheese, and even though it was good tasting, it was a tad grainy. Next time I might try it good quality, cheddar cheese or Velveeta.
2. The soup is super thick, almost like Velveeta dip or nacho cheese.