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Cheddar Cheese Soup

2 cans cream of celery soup
1 pound cheddar cheese -- cubed or shredded
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 tablespoon sherry -- (optional)
1 1/4 cups half-and-half
Salt -- to taste
Freshly-ground black pepper -- to taste


Put first 5 ingredients in the slow cooker; cover and cook on LOW for 2 to 3 hours. Add half and half; cook 20 minutes more, until heated through. Taste and adjust seasonings.

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