CROCK POT POTATO DILL SOUP
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.
Provided by 1hotpotato
Categories Potato
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large crockpot, combine first ten ingredients.
- Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
- Add milk. Stir to blend and heat.
- 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.
Nutrition Facts : Calories 334.5, Fat 13.2, SaturatedFat 7.8, Cholesterol 36.8, Sodium 1430.6, Carbohydrate 43.8, Fiber 5.3, Sugar 4.8, Protein 11.7
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