The smoked paprika and cayenne pepper in this soup add a hint of smokiness, depth and heat to the already delicious flavors of hot melted cheese and beer!
Yields about 18-20 mini-soups (or about 6 regular-sized bowls of soup)
Soup can be made one to two days in advance. Just allow the soup to get to room temperature before placing it in the refrigerator. The day of serving, remove soup from the fridge and heat over low, stirring often until hot.
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