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."
 
Download
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by *Parsley* photo by *Parsley*
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
6hrs 15mins
Ingredients:
11
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Comfort food (soup) plus here, everybody! This is what you want at the end of a hard day of work, whether it be physical, or mental work, the end result still that same. The aroma from the old crockpot bubbling away all day today was almost more then we could stand. This has got to be the easiest crockpot soup I have ever made. I halved the recipe, and it worked perfectly. The dill and potatoes are certainly a marriage made in heaven, the celery, onions, carrots add a bit of a smooth snap, and the butter .....well the butter just smooths everything out perfectly. I added the substitution of sour cream, and bit of milk, and other then that....a bit of black pepper added to the top. For the sake of the picture, I added a pepper on top, but certainly that was just for photo purposes. Perfect....1hotpotato....I personally wouldn't change anything. Thanks!
     
  2. Really nice soup! Easy to make and delicious. I reduced the salt to 1 1/2 teaspoons. I thought the 2 tablespoons dill was a little too much, so would probably reduce to 1 tablespoon next time. I just realized as I was typing up my review that I forgot to add the butter. Didn't even notice! I suppose that made it a little healthier too.
     
  3. What a wonderful recipe. It was very easy and DW who never tasted potato soup loved it. I used yukon gold potatoes and fresh dill and I would do that next time. Thanks for this fantastic recipe. Bill
     
  4. Fantastic soup! I had fresh dill so I used that instead of dried. To make this a little "lighter", I halved the amounts of salt and butter and used fat free evaporated milk. I pureed it with my immersion blender, leaving just a few chunks. It was the perfect thickness. Thanx for sharing!
     
  5. Very good and comforting on a chilly evening. Thank you!
     
Advertisement

RECIPE SUBMITTED BY

Newly updated: Now, just my wife works and I am the stay-at-home-dad. So I have taken on the wonderful job for cooking for our on the go family. I am loving it. We live in far NE Colorado. We enjoy camping, gardening, and raising a few animals for the freezer (pigs). I really don't have a favorite cookbook. but if I did, it would consist of easy, quick and kid friend reicpes, like what I find here. My passion is horticulture (thus, my garden).
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes