Crock Pot potato dill soupSubmitted by: JENNYBOP
IntroductionAdded salt not included in nutritional calcs - add to taste Added salt not included in nutritional calcs - add to taste
7 Cups peeled, diced potatoes
4 cups fat free, low sodium chicken broth
1 cup water
2 cups chopped onions
1 cup sliced carrot
1 cut chopped celery
0.25 cup (4 TBSP) butter
Salt and pepper to taste
2 TBSP dried dill weed
12 oz 2% evaporated milk
Cook on high until veggies are tender (3-7 hours).
Add evaporated milk and stir.
Use had mixer or spoon to mash some of the potatoes and thicken the soup. You can also add potato flakes to thicken, or milk to thin (not included in nutritional info).
Makes approx 10 servings, 1 cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user JENNYBOP.