HUNGARIAN PAPRIKA-POTATO SOUP

2 lb Russet potatoes, peeled and cut into 3" cubes

4 cups low-sodium chicken or vegetable broth

1 Tbsp smoked 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

1/4 tsp ground nutmeg

1 cup fat-free milk

Place potatoes, broth, paprika, celery seeds, and salt in a 4-quart or larger slow cooker. Stir to combine.

Heat oil in medium skillet, over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.

Cover. Cook on low 4-6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.

Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20-30 more minutes or until heated through.

Serves 4.

267 calories/serving

Prevention "Best of Slow Cooker Recipes", 2009, pg 43