Veggie Potato Chowder for Slow Cooker

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.

• Ready In: 6 hrs 15 mins
• Serves: 8
• Yields: 3 quarts

Ingredients

• 6  medium potatoes, cubed (I used Yukon and White Potato mix)
• 3 (14 1/2ounce) cans  low sodium vegetable broth
• 2  medium carrots, thinly sliced
• 1  medium sweet onion, diced
• 1⁄4 cup butter, cubed
• 1 -2  garlic clove, minced
• 1  teaspoon dried thyme
• 1⁄4 teaspoon marjoram
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup flour
• 1 1⁄2 cups half-and-half cream
• 1  cup  frozen peas, thawed
•  cheddar cheese, shredded (optional for topping bowl)

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.