Hungarian Paprika Potato Soup
Ready In: 6 hrs 15 mins
Serves: 4
Ingredients
- 2 lbs 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 seed
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 1 white onion, finely chopped
- 2 tablespoons finely chopped fresh dill
- 1⁄8 teaspoon ground nutmeg
- 1 cup nonfat milk
Directions
- Place potatoes, broth, paprikas, 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 saute until translucent, about 5 minutes. Transfer to cooker.
- 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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