Slow Cooker Dill Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Louis Rich Turkey Bacon (1 slice), 8 serving (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)Chicken Broth, 21 fl oz (remove)*Potato, raw, 5 large (3" to 4-1/4" dia.) (remove)Salt, .5 tsp (remove)Dill weed, dried, .5 tbsp (remove)*Pepper, white, .5 tsp (remove)*Whole Wheat Flour, 0.5 cup (remove)Half and Half Cream, 2 cup (remove)Milk, canned, evaporated, 12 fl oz (remove)
In frying pan, cook bacon and onion over medium heat until bacon is browned and onions are soft. Drain excess grease.
In crockpot, mix bacon, onion, chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover and cook on low for 6 hours, stirring occasionally.
Mix the flour and the half and half in medium bowl. Stir into soup along with evaporated milk. Blend, cover and cook another 30 minutes before serving.
I like to use a masher to give the soup a creamy stew texture before serving. Tastes great with a dash of garlic salt.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user EMBRACEGRACE.
In crockpot, mix bacon, onion, chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover and cook on low for 6 hours, stirring occasionally.
Mix the flour and the half and half in medium bowl. Stir into soup along with evaporated milk. Blend, cover and cook another 30 minutes before serving.
I like to use a masher to give the soup a creamy stew texture before serving. Tastes great with a dash of garlic salt.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user EMBRACEGRACE.
Nutritional Info Amount Per Serving
- Calories: 389.4
- Total Fat: 13.6 g
- Cholesterol: 52.7 mg
- Sodium: 730.1 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 6.3 g
- Protein: 13.2 g
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