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4 cans (10-3/4 ounce) cream soup (celery, mushroom or chicken)
2 cups beer or milk
2 pounds Velveeta cheese, cubed
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
Put all ingredients, except croutons, in a 4-1/2 quart crock pot. Cover and cook on low for 4 to 6 hours, stirring occasionally. Serve in warm bowls, top each serving with crisp croutons.