4 thick slices country white bread
2 tablespoons butter, melted
4 oz Old Croc Sharp White Cheddar, grated
Heat a pan over medium heat. On cutting board, brush bread with melted butter. Place one side of bread in the pan, butter side down, and pile half of shredded Old Croc on top. Place another slice of bread on top of cheese, butter side up.
Reduce heat and cook until both sides of bread are golden brown, about 2-4 minutes per side. Remove and repeat for other two slices of bread. Let cool, remove crusts, and cut into one-inch squares, creating croutons. Garnish soup with croutons, fresh parsley, any remaining shredded cheddar and serve.