Harvest Vegetable Chowder

 

2

large russet potatoes, cut into 3/4-inch pieces (3 cups)

1

medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2 cups)

3

medium stalks celery, cut into 1/2-inch slices (1 1/2 cups)

1

large onion, coarsely chopped (1 cup)

4

cups water

4

teaspoons vegetable bouillon granules

2

cups any frozen vegetable blend (such as broccoli, cauliflower and carrots)

1

can (10 3/4 ounces) condensed Cheddar cheese soup

1

cup milk

1

teaspoon dried dill weed

2

cups shredded Colby or Cheddar cheese (8 ounces)

Freshly ground pepper, if desired

• 1 Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
• 2 Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
• 3 Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.