Crock Pot Potato Dill Soup Recipes

SLOW COOKER POTATO SOUP

Steps:

• Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
• At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

CROCKPOT POTATO SOUP

Steps:

• Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add to the slow cooker.
• To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.
• While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Continue cooking for 30 additional minutes.
• Just before serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will continue to thicken as it cools. If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency (warm up the broth first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese/Greek yogurt as desired.

SLOW COOKER LOADED POTATO SOUP RECIPE BY TASTY

Steps:

• Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
• Set it to low for 6 hours or high for 4 hours.
• In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
• When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
• Serve with shredded cheese, bacon and chopped scallions.
• Enjoy!

SLOW COOKER CREAMY POTATO SOUP

Steps:

• Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
• Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
• In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

CROCK POT POTATO DILL SOUP

Steps:

• 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.

CREAMY DILL POTATO SOUP

Steps:

• Place potatoes, onion and celery in saucepan.
• Add water and season with salt and pepper.
• Partly cover and bring to boil.
• Cook 18 minutes over medium heat or according to size of potatoes.
• Potatoes should be fully cooked.
• Drain vegetables, but keep the liquid!
• You`ll need it
• Return the liquid to the saucepan.
• Cook over high heat reduce the liquid by 1/4 of original amount.
• While waiting for liquid to reduce preheat the milk.
• I recommend 55 to 130 seconds depending on microwave oven.
• Milk should be warm if dropped on the wrist.
• Remove saucepan from heat.
• Pour milk into saucepan, stirring constantly.
• Add cooked vegetables, nutmeg and dill.
• Pepper to taste.
• Cook 4 minutes over very low heat.
• Do not allow milk to boil at any time during aforementioned step.
• Sprinkle with chervil and Voila!

CHUNKY POTATO SOUP WITH DILL

Steps:

• Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.

EASY SLOW COOKER DILL PICKLE SOUP RECIPE

Steps:

• Melt butter in the microwave and whisk in flour. Whisk in half the chicken broth. To the bowl of a slow cooker, add the remaining chicken broth and the butter, flour and broth mixture and whisk until combined. Add the pickle juice, pickles, potatoes, carrots, Old Bay™ Seasoning, salt, pepper and cayenne. 2. Cover and cook on low for 6 to 8 hours or high for 4 to 6 hours. Stir in the yogurt (or sour cream) and cook another 5 minutes. Serve warm with pita chips and garnish with grated cheddar cheese if desired.