Saturday, May 25, 2013
Potato Paprika Soup
The recipe was adapted from Prevention Magazine's Hungarian Paprika- Potato Soup. This is a very easy slow cooker recipe and I liked the way it came out. Great in the winter with a crusty loaf of bread.
Ingredients (Serves 4):
2 lbs Potatoes, peeled and cut into 1-2" chunks
4 cups Low-sodium chicken or vegetable broth
1 tbsp & 1 tsp Paprika
pinch of Red pepper (adjust to taste)
1 tsp Celery seeds
1/2 tsp Kosher salt
1 tbsp olive oil
1 White onion, medium sized finely chopped (around 3/4 to 1 cup)
1/2 Red onion, finely chopped (around 1/2 cup)
1 tsp Dill, dried
1/2 tsp Black pepper
1 cup Fat-free milk
1. Place potatoes, broth, paprika, celery seeds, kosher salt, and both types of onions in slow cooker. Stir to combine.
2. Cook on low for 6 to 8 hours. Stir soup to break up potatoes into broth for a slightly chunky consistency.
3. Add dill and black pepper and mix. Stir in milk and return the cover. Cook for 20 to 30 more minutes.
Enjoy with crusty bread!