Hungarian Paprika Potato Soup

Imagine a trip to eastern Europe without leaving your kitchen! Your slow cooker will take you on a potato soup journey accented with paprika, dill and nutmeg.

Photo by Lisa M.
Adapted from food.com

PREP TIME

30

minutes

TOTAL TIME

300

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

300

minutes

SERVINGS

6

servings

Adapted from food.com

Ingredients

  • 2

    pounds 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 seeds

  • 1/2

    teaspoon salt

  • 1

    tablespoon olive oil

  • 1

    white onion, finely chopped

  • 2

    tablespoons fresh dill, finely chopped

  • 1/8

    teaspoon ground nutmeg

  • 1

    cup nonfat milk

Directions

Place potatoes, broth, smoky paprika, hot paprika, celery seeds and salt in 4-quart or larger slow cooker. Stir to combine. Heat oil in medium skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Transfer to cooker and 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. 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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