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2 cans cream of celery soup (I used the lower-fat version)
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 and pepper, if desired
Put first 5 ingredients in the slow cooker/Crock Pot; 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. Cheese soup recipe from southernfood.about.com.