Crock Pot Potato Dill Soup
I got this recipe from a newsletter. 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 as I received it. The substitutions I made were: 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.
I got this recipe from a newsletter. 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 as I received it. The substitutions I made were: 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.
- Carbohydrate 11.1437502839501 g
- Cholesterol 629.776056731333 mg
- Fat 127.56921039815 g
- Fiber 1.2493700786664 g
- Protein 156.759728083484 g
- Saturated Fat 37.8763071373288 g
- Serving Size 1 1 -8 serving(s) (974g)
- Sodium 652.782054148496 mg
- Sugar 9.8943802052837 g
- Trans Fat 10.7492181840325 g
- Calories 1858 calories
Step-by-step
- In a large crockpot combine the 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 the soup. Adjust to preference; to thicken further use potato flakes, and to thin the soup add regular milk.
A Comforting Classic: My Crock Pot Potato Dill Soup
As a busy working mom, time is a precious commodity. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present struggle to put a healthy and delicious meal on the table. That’s why I rely heavily on my trusty crock pot – it's my secret weapon for stress-free dinners. And this Crock Pot Potato Dill Soup is a perfect example of why. It’s unbelievably easy to make, requires minimal prep time, and tastes absolutely divine.
The recipe itself is a gift – a culinary treasure I received in an email newsletter. It was shared by Linda Dixon, and let me tell you, she’s a genius. The original recipe called for evaporated milk, but I prefer a tangier, creamier texture, so I swapped it out for sour cream. I also made a minor adjustment, using shredded carrots instead of sliced ones for ease of preparation. But honestly, the beauty of this soup lies in its adaptability. Feel free to experiment! Add a dash of your favorite herbs, a sprinkle of cheese, or even some crispy bacon bits on top – the possibilities are endless.
What I love most about this soup is its comforting nature. The creamy texture, the subtle hint of dill, and the hearty potatoes create a bowl of pure bliss on a chilly evening. It's the kind of soup that warms you from the inside out, melting away the stress of a long day. It's also incredibly versatile. I've served it as a light lunch, a comforting dinner, and even as a side dish at a potluck. It's always a crowd-pleaser, earning me compliments and requests for the recipe time and time again.
Beyond the taste, the simplicity of this recipe is what truly makes it stand out. The ingredients are readily available at any grocery store, and the process couldn’t be simpler. Just toss everything into the crock pot, set it, and forget it! While it simmers away, you can focus on other important things – spending quality time with your family, tackling that never-ending to-do list, or even just relaxing with a good book. This is the kind of recipe that allows you to reclaim your evenings and enjoy the delicious fruits of your labor without sacrificing precious time.
Making this soup is an act of self-care. It’s a way to nourish myself and my family with something delicious and wholesome, while also making time for the things that matter most. So, if you’re looking for a simple, comforting, and absolutely delicious soup to add to your repertoire, look no further. This Crock Pot Potato Dill Soup is a guaranteed winner, every single time. Give it a try and I promise you won't be disappointed!
Tips and variations:
- For a richer flavor, use homemade chicken broth.
- Add a pinch of garlic powder or onion powder for extra depth of flavor.
- Experiment with different herbs, such as parsley or chives.
- Top with sour cream, shredded cheese, or crispy bacon bits for extra indulgence.
- If you prefer a smoother soup, blend a portion of the soup with an immersion blender before serving.
This recipe has become a staple in our home, and I'm confident it will become one of your favorites too. Enjoy!
