Place the bread cubes on a cookie sheet in an oven set at 200° and let them dry out and get a bit crisp while you’re making the soup.

(You can also butter the bread before baking the cubes.

It’s tasty but not necessary.

) Check them occasionally and stir them so all sides are exposed.

In a soup pot, melt the butter, add the onion, and cook until the onion is soft and translucent.

Add the flour and cook, stirring constantly, until all ingredients have been thoroughly mixed together.

Gradually add the chicken broth and cook, still stirring constantly, until the mixture has thickened slightly.

Add the milk and continue to cook until the soup is very hot—just under the boiling point.

Turn off the heat and add the Cheddar cheese; stir until cheese is completely melted.

(You may need to turn the stove back on low heat for a bit if you have trouble getting all the cheese to melt.

) Add salt and pepper to taste.

Remove the pumpernickel croutons from the oven if you haven’t already done so and place them in a serving bowl that you can bring to the table.

Ladle soup into individual bowls and sprinkle some of the croutons on top.