Crock Pot Potato Dill Soup |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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I got this recipe from a newsletter (via email). This recipe is courtesy of Linda Dixon. I made it and I loved it. If you like a cream-type of potato soup and dill, this is the one for you. Please feel free to tweak to your personal preferences, I did. I will post the recipe how I got it. The substitutions I made was instead of evaporated milk, I used about 5 oz. (1/3 of a 16 oz tub) of sour cream, and I used shredded carrots instead of sliced. Enjoy. Ingredients:
7 cups cubed peeled potatoes |
4 cups chicken broth |
1 cup water |
2 cups chopped onions |
1/2 cup chopped celery |
1/2 cup thinly sliced carrot |
1/4 cup butter or 1/4 cup margarine |
2 teaspoons salt |
1/4 teaspoon pepper |
2 tablespoons dried dill weed |
12 ounces evaporated milk |
Directions:
1. In a large crockpot, combine first ten ingredients.
2. Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
3. Add milk. Stir to blend and heat.
4. Use a hand mixer to blend some of the chunks to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.
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