Ingredients
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6 medium potatoes, cubed (I used Yukon and White Potato mix)
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3 (14 1/2 ounce) cans low sodium vegetable broth
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2 medium carrots, thinly sliced
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1 medium sweet onion, diced
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1/4 cup butter, cubed
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1 teaspoon dried thyme
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1/4 teaspoon marjoram
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3/4 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup flour
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1 1/2 cups half-and-half cream
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1 cup frozen peas, thawed
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cheddar cheese, shredded (optional for topping bowl)
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1 -2 garlic clove, minced
Instructions
- 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.
- In a small bowl, combine the flour and cream until smooth then slowly add to the slow cooker.
- Stir in peas and cover and cook on HIGH for 30 minutes or until slightly thickened.
- Top each serving with some shredded cheese if desired.