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!
Posted by cseeman at May 25, 2013 09:53 PM