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Crock Pot Potato Dill Soup

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“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.”
READY IN:
6hrs 15mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large crockpot, combine first ten ingredients.
  2. Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
  3. Add milk. Stir to blend and heat.
  4. 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.

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