Harvest Vegetable Chowder
Grrrrrgh!
Course : Crockpot
From: HungryMonster.com
Serves: 6
 

Ingredients:

2 large russet potatoes
1 medium rutabaga or sweet potato
2 pieces celery
1 medium onions
4 cups water
4 teaspoons vegetable bouillon granules
2 cups any frozen vegetable blend
10 3/4 ounces Cheddar cheese soup
1 cup milk
1 teaspoon dried dill weed
2 cups Colby or Cheddar cheese
1/4 teaspoon pepper
 

Preparation:

Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 5 quart crockpot. Cover and cook on low heat about 8 hours or until vegetables are tender. Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into crockpot. Cover and cook 1 hour or until vegetables are tender and soup is hot. Sprinkle with cheese and pepper.