Hearty Vegetable and Potato Chowder Recipe

8 servings
7 hr 15 min

As the weather gets colder, we crave dinner that will warm us up. This week's recipe is a soup easy potato chowder that can be cooked in a slow cooker. With frozen veggies and cream of mushroom soup from a can, it will only take about 15 minutes or less to put together. Great for a weeknight meal! Follow along and see how quickly you can set up this meal for your family.

Here are all the ingredients for this recipe I used.

This picture shows the final soup in the slow cooker.

Here's soup recipe in the serving size bowl. Feel free to

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Hearty Vegetable and Potato Chowder Recipe
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 7 Hours Total time: 7 hr 15 min
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  • 3 cups of vegetable broth
  • 16-ounce bag of mixed vegetables corn carrots peas green beans and lima beans
  • 1 pound and a half of russet potatoes chopped in 1 inch cubes
  • 18 ounce can of creamy mushroom soup
  • One onion chopped
  • 3 garlic cloves Minced
  • 2 teaspoons of dried thyme
  • teaspoon of salt
  • Nonstick cooking spray
  • Cheddar cheese shredded
  • teaspoon of Pepper

Prep and clean the potatoes. Pull out the frozen mixed vegetables. Open can of creamy mushroom soup. Chop up the onion. Mince the garlic cloves. And measure out the dried thyme and salt.
Coat the inside of the slow cooker with the nonstick spray. This will help the soup to not stick to the slow cooker.
Add broth cream of mushroom soup, mixed veggies, chopped up potatoes, garlic, and thyme to the slow cooker. Stir well.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Check every so often to make sure it is not burning at the bottom of the pan.
Let it sit for 15 minutes. Serve in a bowl and add Cheddar cheese shredded and teaspoon of Pepper as desired.
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