Crock Pot Potato Dill Soup
Warm, comforting, and brimming with herby flavor, this Crock Pot Potato Dill Soup is the perfect answer to chilly evenings or when you’re craving a hearty yet creamy meal. Made with tender russet potatoes, fresh dill, and a velvety blend of heavy cream, this slow-cooker recipe is as effortless as it is satisfying. The addition of carrots, celery, and aromatic garlic creates a richly layered broth, while a touch of paprika and a bay leaf enhance its depth. Using an immersion blender allows you to customize the texture, from silky smooth to delightfully chunky. Pair it with crusty bread for the ultimate cozy dinner. Ready in just 20 minutes of prep and a few hours of hands-off cooking, this easy potato soup recipe will quickly become a family favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 medium Carrots
- 2 Celery stalks
- 1 medium Yellow onion
- 2 Garlic cloves
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Fresh dill
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground paprika
- 1 Bay leaf
Instructions
Peel and dice the potatoes into 1/2-inch cubes.
Thinly slice the carrots and celery. Finely chop the onion and mince the garlic.
Add the potatoes, carrots, celery, onion, garlic, vegetable broth, salt, black pepper, paprika, and the bay leaf into the crock pot.
Stir the ingredients together, cover, and cook on low for 6 hours or until the vegetables are tender.
Once cooked, remove the bay leaf. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky, depending on your preference.
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk the heavy cream into the roux until smooth, and cook for another minute. Add this mixture to the soup in the crock pot and stir well.
Chop the fresh dill and stir it into the soup. Let the soup cook on low for another 10-15 minutes to allow the flavors to meld.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with extra dill if desired, alongside crusty bread or a side salad.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1313 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
