Creamy Potato and Vegetable Chowder

courtesy of Crisco:
1 tablespoon Crisco® Pure Olive Oil
1 medium onion, chopped
2 cloves garlic, minced
1 (16 oz.) bag frozen mixed vegetables for soup, thawed
2 (14 1/2 oz.) cans chicken broth
1 (12 oz.) canPET® Evaporated Milk
1 (3.75 oz.) package Hungry Jack Easy Mash'd Sour Cream and Chives Mashed Potatoes
1/2 teaspoon dried thyme leaves
Salt and pepper
PREPARATION DIRECTIONS:1.HEAT olive oil in a Dutch oven over medium heat. Add onions, cooking and stirring until golden. Add garlic and vegetables, cooking 5 minutes more, stirring occasionally.

2.STIR in chicken broth; bring to a boil. Reduce to a simmer; blend in evaporated milk, potato flakes and thyme. Simmer, do not boil, 15 minutes more or until thickened, stirring occasionally. Season to taste with salt and pepper.