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 (affiliate). 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.
What is in Hearty Vegetable and Potato Chowder recipe?
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 (affiliate)
¼ teaspoon of salt
Nonstick cooking spray
Toppings:
Cheddar cheese shredded
½ teaspoon of Pepper
How to make Hearty Vegetable and Potato Chowder?
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 (affiliate) and salt.
Coat the inside of the slow cooker (affiliate) with the nonstick spray. This will help the soup to not stick to the slow cooker (affiliate).
Add broth cream of mushroom soup, mixed veggies, chopped up potatoes, garlic, and thyme to the slow cooker (affiliate). 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
½ teaspoon of Pepper as desired.
This recipe makes at least 6 to 8 servings depending on the size of the bowl.
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Hearty Vegetable and Potato Chowder Recipe Card
- Total Time: 7 hours 15 minutes
- Yield: 8 persons
Description
Yummy hardy chowder with potatoes, carrots, peas, green beans, and lima beans cooked in a slow cooker (affiliate).
Ingredients
- 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 (affiliate)
- ¼ teaspoon of salt
- Nonstick cooking spray
- Cheddar cheese shredded
- ½ teaspoon of Pepper
Instructions
- 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 (affiliate) and salt.
- Coat the inside of the slow cooker (affiliate) 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 ½ teaspoon of Pepper as desired.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: soup
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 182.68 kcal
- Sugar: 3.01 g
- Sodium: 109.51 mg
- Fat: 5.96 g
- Saturated Fat: 0.98 g
- Trans Fat: 0.0 g
- Carbohydrates: 27.59 g
- Fiber: 4.11 g
- Protein: 6.05 g
- Cholesterol: 0.64 mg
Here's the picture of the finished potato chowder recipe. Does it look yummy to you? This soup easy recipe is great for weeknight meals or Sunday dinner! If you feel the need, you can add extra salt and pepper before eating.
Will you make this? What do you think? Feel free to visit our other slow cooker and soup recipes.
Feel free to check out the following slow cooker chowder recipes I found online:
Slow-Cooker Bacon Corn Chowder
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