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 Link) and salt.
Coat the inside of the slow cooker(Affiliate Link) with the nonstick spray. This will help the soup to not stick to the slow cooker(Affiliate Link).
Add broth cream of mushroom soup, mixed veggies, chopped up potatoes, garlic, and thyme to the slow cooker(Affiliate Link). 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 1/2 teaspoon of Pepper as desired.
