Description
This Slow Cooked Potato Soup with Dill is creamy, hearty, and filled with tender vegetables. Fresh dill adds a vibrant touch, making it the perfect comforting meal for any day of the week.
Ingredients
Scale
- 1/4 cup butter
- 3 large carrots, cut into 1/2-inch pieces
- 3 large stalks of celery, cut into 1/2-inch pieces
- 1 large onion, diced
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
- 4 cups water
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 cup whole milk
- 2 tablespoons chopped fresh dill
Instructions
- Add butter, carrots, celery, onion, potatoes, water, salt, and pepper to a slow cooker. Stir to combine.
- Cover and cook on high for 4 hours or low for 7–8 hours, until vegetables are tender.
- Stir in the whole milk. Use an immersion blender to blend part or all of the soup to desired consistency.
- Stir in chopped fresh dill and adjust seasoning to taste.
- Serve warm, optionally garnished with more dill or a swirl of cream.
Notes
- Add milk at the end to prevent curdling.
- Use broth instead of water for a richer flavor.
- Blend partially for creamy-chunky texture or fully for smoothness.
- Sauté vegetables before slow cooking for deeper flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 490mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg