Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         large         russet potatoes, cut into 3/4 inch pieces
1         medium        rutabaga or sweet potato, peeled and cut into 3/4 inch pieces
2         stalks        celery, chopped
1                       onion, chopped
4         cups          water
4         teaspoons     vegetable bouillon granules
2         cups          any frozen vegetable blend
10 3/4    ounces        condensed Cheddar cheese soup
1         cup           milk
1         teaspoon      dried dill weed
2         cups          shredded Colby or Cheddar cheese
                        Freshly ground pepper, if desired

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.