Crock Pot Potato Dill Soup

From: *Parsley*

On Jan 21, 2009

Fantastic soup! I had fresh dill so I used that instead of dried. To make this a little "lighter", I halved the amounts of salt and butter and used fat free evaporated milk. I pureed it with my immersion blender, leaving just a few chunks. It was the perfect thickness. Thanx for sharing!

From: ~Srb~

On Nov 14, 2008

Only thing I changed was omitting the salt since there was enough in the canned broth I bought. Simple......delicious........try it.

From: Andi of Longmeadow Farm

On Sep 16, 2007

Comfort food (soup) plus here, everybody! This is what you want at the end of a hard day of work, whether it be physical, or mental work, the end result still that same. The aroma from the old crockpot bubbling away all day today was almost more then we could stand. This has got to be the easiest crockpot soup I have ever made. I halved the recipe, and it worked perfectly. The dill and potatoes are certainly a marriage made in heaven, the celery, onions, carrots add a bit of a smooth snap, and the butter .....well the butter just smooths everything out perfectly. I added the substitution of sour cream, and bit of milk, and other then that....a bit of black pepper added to the top. For the sake of the picture, I added a pepper on top, but certainly that was just for photo purposes. Perfect....1hotpotato....I personally wouldn't change anything. Thanks!