Harvest Vegetable Chowder

Course : Crockpot
Serves: 6
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Ingredients:

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 pieces celery chopped
1 medium onions chopped
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 shredded
1/4 teaspoon pepper Freshly ground
 

Preparation / Directions:

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.


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