RECIPE: Cheese Soup

CHEESE... GLORIOUS CHEESE!

Happy National Cheese Lover's Day (celebrated annually on 1/20). I hope you worked cheese into some of today's dishes. For me, lunch featured a chicken and cheese enchilada and dinner an All-American Cheeseburger from the Daily Harvest Cafe (AWESOME!).

Here is a quick and easy slow cooker cheese soup next time you have a big time cheese craving (as far as I am concerned... EVERY DAY should be cheese lovers day!).

2 Cans - Cream of Celery Soup

1 red bell pepper, finely chopped

1 teaspoon paprika

1 teaspoon dry mustard

2 teaspoons of Worcestershire sauce

1 cup half and half

4 cups of shredded cheese (use what you like. I like to use 2 cups of cheddar, 2 cups of Monterrey jack)

Salt and Pepper to taste

• Combine soup, bell pepper, paprika, dry mustard, and Worcestershire sauce in slow cooker
• Cook on LOW for 3 hours
• Add cheese
• Cook for another 1 hour on LOW
• Add half and half, stir until thoroughly blended, salt and pepper to taste
• Cook on LOW for an additional 30 minutes
• ENJOY!

(you may want to top the soup with some fresh bacon crumbles or cooked broccoli for some variety)