Crock Pot Potato Dill Soup Recipe

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Ingredients:

Serving

7 cups cubed peeled potatoes
4 cups chicken broth
1 cup water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrot
1/4 cup butter or 1/4 cup margarine
2 tsp salt
1/4 tsp pepper
2 tbsp dried dill weed
12 oz evaporated milk

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	236.23 Kcal (989 kJ)
Calories from fat	82.63 Kcal
		% Daily Value*
Total Fat	9.18g	14%
Cholesterol	27.58mg	9%
Sodium	1135.67mg	47%
Potassium	743.86mg	16%
Total Carbs	32.6g	11%
Sugars	6.78g	27%
Dietary Fiber	4.78g	19%
Protein	6.08g	12%
Vitamin C	15.3mg	25%
Vitamin A	1.3mg	44%
Iron	1.6mg	9%
Calcium	186.5mg	19%

Amount Per 100 g
Calories	63.89 Kcal (267 kJ)
Calories from fat	22.35 Kcal
		% Daily Value*
Total Fat	2.48g	14%
Cholesterol	7.46mg	9%
Sodium	307.12mg	47%
Potassium	201.16mg	16%
Total Carbs	8.82g	11%
Sugars	1.83g	27%
Dietary Fiber	1.29g	19%
Protein	1.64g	12%
Vitamin C	4.1mg	25%
Vitamin A	0.4mg	44%
Iron	0.4mg	9%
Calcium	50.4mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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