This easy updated slow cooker potato soup is flavored with fresh dill or chives. If you prefer a vegetarian soup, use vegetable broth instead of chicken broth.
For a heartier soup, add 1 cup of diced cooked ham or some crumbled bacon.
- 7 to 8 cups of cubed peeled potatoes
- 4 cups chicken broth
- 1 cup water
- 2 large onions, chopped, about 2 cups
- 3/4 cup chopped celery
- 1/2 cup thinly sliced carrots
- 2 tablespoons chopped fresh dill or chives (or 1 to 2 teaspoons dried dill weed)
- 1/4 cup butter
- 1/4 teaspoon pepper
- 1 to 2 teaspoons salt, or to taste
- 1 can (12 oz) evaporated milk
- In a large slow cooker, combine the cubed potatoes, chicken broth, water, onion, celery, carrots, dill or chives, and butter.
- Cover and cook on high for 5 to 7 hours or until the vegetables are tender. Stir the evaporated milk into the soup and season with salt and pepper to taste. Continue cooking for 15 minutes, or until thoroughly heated.
- Use a hand mixer or potato masher to blend some of the potatoes to thicken the soup.
- To thicken further use instant potato flakes; to thin soup, add some milk or light cream.
Tips and Variations
- Top with cheddar cheese, fresh chopped chives, and bacon, if desired.
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|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||6 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||4 g|