If you like a cream-type of potato soup and dill, this is the one for you.
This recipe is courtesy of Linda Dixon.
http://www.food.com/recipe/crock-pot-potato-dill-soup-247626
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (459g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 234 | ||
Calories from Fat: 75 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 698mg | 24 % | |
Potassium 950.1mg | 25 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 31.3g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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