Ingredients Jump to Instructions ↓

  1. 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

  2. 1 onion, chopped

  3. 4 cups water

  4. 4 teaspoons vegetable bouillon granules

  5. 2 cups any frozen vegetable blend

  6. 10 3/4 ounces condensed Cheddar cheese soup

  7. 1 cup milk

  8. 1 teaspoon dried dill weed

  9. 2 cups shredded Colby or Cheddar cheese Freshly ground pepper, if desired

Instructions Jump to Ingredients ↑

  1. 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.


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