Cheddar Soup with Potatoes, Corn, and Crunchy Croutons

• 1 small yellow onion, chopped
• 2 Tbsp. unsalted butter
• 1/2 red pepper, chopped
• 1 tsp. smoked paprika
• 2 cups vegetable broth
• 2 cups non-alcoholic beer
• 1/2 cup heavy cream
• 1 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1 cup KRAFT Shredded Cheddar Cheese
• 2 cups quartered small potatoes
• 1/2 cup corn kernels
• 1 cup chopped bread
• 2 tsp. oil

1. Sautee the onions with butter in a large soup pot on low-medium heat until onions are translucent.
2. Add the chopped red pepper, and paprika, and cook until the pepper is soft.
3. Add the vegetable broth and bring to a simmer.
4. Using an immersion blender, blender, or food processor, puree the mixture until smooth.
5. Place the pot back on the stove, and add the beer, cream, Worcestershire, and cheddar.
6. Bring to a low simmer.
7. Add the potatoes and corn, and continue to simmer until the potatoes are soft.
8. Preheat the oven to 350 degrees F. Place the chopped bread onto a baking sheet.
9. Drizzle with olive oil and toss.
10. Bake for 10 minutes, until the bread is crunchy and hard.
11. Ladle the soup into bowls and serve with a few croutons on top.

yellow onion, unsalted butter, red pepper, paprika, vegetable broth, nonalcoholic, heavy cream, worcestershire sauce, cheddar cheese, potatoes, corn kernels, bread, oil

Taken from www.kraftrecipes.com/recipes/cheddar-soup-potatoes-corn-crunchy-croutons-187193.aspx (may not work)