In slow cooker, combine potatoes, carrots and celery. In small bowl, combine soup and worcestershire sauce; mix well. Pour soup mixture over vegetables; stir gently to coat.
Cover; cook on low setting for 6-7 hours.
About 10 minutes before serving, gently stir thawed mixed vegetables and cheese into vegetable mixture. Cover, and cook an addtional 10 minutes;
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 20 (35%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 6mg||2 %|
|Sodium 227.7mg||8 %|
|Potassium 167.9mg||4 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 5.9g|
|Protein 2g||3 %|
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Calories per serving: 57
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