Veggie Potato Chowder for Slow Cooker

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

Found this gem in the Simple & Delicious magazine submitted by H. Thompson. I made a few small adjustments to please our family. I love the addition of the fresh veggies to the potato soup - just gives a nice twist to the normal soup. Great for providing a vegetarian dish too at potlucks.

Ingredients Nutrition

Directions

  1. In a 5 quart slow cooker, combine all ingredients but the 1/4 cup flour, half-half cream, peas and cheese. Cover and cook on LOW for 5-6 hours or until veggies are tender.
  2. In a small bowl, combine the flour and cream until smooth then slowly add to the slow cooker.
  3. Stir in peas and cover and cook on HIGH for 30 minutes or until slightly thickened.
  4. Top each serving with some shredded cheese if desired.
Most Helpful

1 5

I dont know what I did wrong but this came out greasy and flavorless, I followed all of the directions correctly but its 100% un-edible

5 5

I put this in the Crock Pot last night before I went to bed. Made it up ahead of time for tonight, since I will be busy today. . Of course my kitchen smelled so good I had a small bowl of it already. Great flavor! Tonight I will be serving these in bread bowls. Thanks for the Great recipe. Enjoyed it this morning I am sure I will enjoy it twice as much tonight!

5 5

I want to review this again. My first one I just did not look it over before I sent it. Spelling errors. This soup was wonderful. Making it in the crock pot was so easy. I thought I had frozen peas in the freezer but didn't. I noticed that when I added the milk/flour mixture it thicken up really fast. Thanks for sharing this recipe, its the best!!