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 and pepper, if desired
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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