Harvest Vegetable Chowder

2 

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

1 

medium rutabaga or sweet potato, peeled, 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

1 

teaspoon vegetable bouillon granules

2 

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

1 

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

1

  cup fat-free (skim) milk

1 

teaspoon dried dill weed

3/4 

cup shredded reduced-fat sharp Cheddar cheese (3 oz)

Freshly ground pepper, if desired

1. Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, rutabaga, celery, onion, water and bouillon granules.
2. Cover; cook on Low heat setting 8 hours.
3. Stir in vegetable blend, soup, milk and dill weed. Cover; cook on Low heat setting 1 hour longer or until vegetables are tender and chowder is hot. Sprinkle each serving with cheese and pepper.

Makes 6 servings 

Recipe from Mom/Grandma.  This recipe is very good chunky or pureed for a bisque soup shown above!