Hungarian Paprika Potato Soup

* 2 lb russet potatoes, peeled and cut into 3 inch cubes
* 4 C low-sodium chicken or vegetable broth
* 1 tbsp smoky paprika
* 1 tsp hot paprika
* 1 tsp celery seeds
* 1/2 tsp salt
* 1 tbsp olive oil
* 1 white onion, finely chopped
* 2 tbsp finely chopped fresh dill
* 1/8 tsp ground nutmeg
* 1 C fat-free milk

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Directions
1.
Place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. Stir to combine.
2.
Heat oil in medium skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.
3.
Cover. Cook on low 4 to 6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.
4.
Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20 to 30 more minutes, or until heated through.
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Nutritional Facts per serving
CALORIES 267.2 CAL

FAT 4 G

SATURATED FAT 0.6 G

CHOLESTEROL 1.2 MG

SODIUM 469.8 MG

CARBOHYDRATES 52.4 G

TOTAL SUGARS 6.2 G