Hungarian Paprika Potato Soup

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 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 onion, finely chopped
• 2 tablespoons finely chopped fresh dill
• 1/8 teaspoon ground nutmeg
• 1 cup nonfat milk

Recipe

• 1 place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. stir to combine.
• 2 heat oil in medium skillet over medium-high heat. add onion and saute until translucent, about 5 minutes. transfer to cooker.
• 3 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.
• 4 add dill, nutmeg, and freshly ground black pepper to taste. stir in milk. cover. cook 20 to 30 more minutes, or until heated through.