Hungarian Paprika Potato Soup |
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Prep Time: 15 Minutes Cook Time: 345 Minutes |
Ready In: 360 Minutes Servings: 4 |
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This recipe is from Prevention. I haven't tried it yet, but it sounds delicious and I wanted to save to recipe to make soon. Vegetarian soup, but could add cooked lean turkey kielbasa slices if you'd like to add meat. This dish was also listed under low-cost recipes costing less that $2 per serving. Ingredients:
2 lbs russet potatoes, peeled and cut into 3 inch cubes |
4 cups low sodium chicken broth or 4 cups vegetable broth |
1 tablespoon smoky paprika |
1 teaspoon hot paprika |
1 teaspoon celery seed |
1/2 teaspoon salt |
1 tablespoon olive oil |
1 white onion, finely chopped |
2 tablespoons finely chopped fresh dill |
1/8 teaspoon ground nutmeg |
1 cup nonfat milk |
Directions:
1. Place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. Stir to combine.
2. Heat oil in medium skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.
3. Cover. Cook on low 4 to 6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.
4. Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20 to 30 more minutes, or until heated through.
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