Veggie Potato Chowder for Slow Cooker

Ingredients

• 6 medium potatoes
• cubed (I used Yukon and White Potato mix)
• 3 (14 1/2 ounce) cans low sodium vegetable broth
• 2 medium carrots
• thinly sliced
• 1 medium sweet onion
• diced
• 14 cup butter
• cubed
• 1 -2 garlic clove
• minced
• 1 teaspoon dried thyme
• 14 teaspoon marjoram
• 34 teaspoon salt
• 12 teaspoon pepper
• 14 cup flour
• 1 12 cups half-and-half cream
• 1 cup frozen peas
• thawed
• cheddar cheese
• shredded (optional for topping bowl)

Instructions

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