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Ingredients
- # 2 lb russet potatoes, peeled and cut into 3" cubes
- # 4 cups low-sodium chicken or vegetable broth
- # 1 tbsp smoky paprika
- # 1 tsp hot paprika
- # 1 tsp celery seeds
- # 1/2 tsp salt
- # 1 tbsp olive oil
- # 1 white onion, finely chopped
- # 2 tbsp finely chopped fresh dill
- # 1/8 tsp ground nutmeg
- # 1 cup fat-free milk
Details
Servings 4
Preparation
Step 1
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.
Nutritional Facts per serving
CALORIES 272.2 CAL
FAT 4 G
SATURATED FAT 0.6 G
CHOLESTEROL 1.2 MG
SODIUM 469.8 MG
CARBOHYDRATES 52.4 G
TOTAL SUGARS 7.2 G
DIETARY FIBER 5.6 G
PROTEIN 6.4 G
You may add turkey sausage
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