Hungarian Potato Soup

Prep Time: 15 minutes
Cook Time: 4 to 6 hours 30 minutes
Makes 4 servings

2 pounds russet (baking) potatoes, peeled and cut into 3" cubes

4 cups low-sodium chicken or vegetable broth

1 tablespoon smoked paprika

1 teaspoon hot paprika

1 teaspoon celery seeds

¹/₂ teaspoon salt

1 tablespoon olive oil

1 white onion, finely chopped

2 tablespoons finely chopped fresh dill

¹/₈ teaspoon ground nutmeg

Ground black pepper

1 cup fat-free milk

1. Place the potatoes, broth, paprikas, celery seeds, and salt in a 4- to 6-quart slow cooker. Stir to combine.

2. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook for 5 minutes, or until translucent. Transfer to the cooker.

3. Cover and cook on low for 4 to 6 hours, or until the potatoes are tender. Stir to break up the potatoes for a slightly chunky consistency. Add the dill, nutmeg, and pepper to taste. Stir in the milk.

4. Re-cover and cook for 20 to 30 minutes to heat through.

Per serving: 267 calories, 6 g protein, 52 g carbohydrates, 4 g fat, 1 g saturated fat, 6 g fiber, 470mg sodium