Hungarian Paprika Potato Soup

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Hungarian Paprika Potato Soup

 

2 lb russet potatoes, peeled and cut into 3 inch cubes

4 C low-sodium 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

 

 

 

 

 

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.

 

Serves: 4

Prep Time: 15 mins

Cook Time: 6 hrs 5 mins

Total Time: 6 hrs 10 mins

 

Source: Prevention Magazine

Formatted by Chupa Babi: 10.05.08

 

Per serving: CALORIES 267.2, FAT 4 G; CARBOHYDRATES 52.4 G; TOTAL SUGARS 6.2 G;

DIETARY FIBER 6.1 G; PROTEIN 6.4 G; CHOLESTEROL 1.2 MG; SODIUM 469.8 MG

 

ChupaNote: I've added 1 package frozen corn with bell peppers and onions, rinsed

with warm water (not defrosted). The soup was a little thinner, so I used

fat-free sour cream instead of milk. Adjust the seasonings as needed ( I needed

more nutmeg and red pepper flakes).

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