Ingredients
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6 large potatoes, peeled and cut into wedges
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1 (16 ounce) bag fresh baby carrots
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1 (10 3/4 ounce) can condensed cheddar cheese soup
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2 teaspoons Worcestershire sauce
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1 cup frozen sweet peas, thawed
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1 cup cheddar and american blend cheese (4 oz.)
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1 medium celery rib, cut into 1-inch pieces
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1/8 teaspoon ground red pepper, if desired (cayenne)
Instructions
- In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
- In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
- Cover; cook on Low setting 6 to 7 hours.
- About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.