Hungarian Paprika Potato Soup - cooking recipe

Ingredients

2 lbs russet potatoes, peeled and cut into 3 inch cubes
4 cups low sodium chicken broth or 4 cups vegetable broth
1 tablespoon smoky paprika
1 teaspoon hot paprika
1 teaspoon celery seed
1/2 teaspoon salt
1 tablespoon olive oil
1 white onion, finely chopped
2 tablespoons finely chopped fresh dill
1/8 teaspoon ground nutmeg
1 cup nonfat milk

Preparation

Place potatoes, broth, paprikas, celery seeds, and salt in 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 to 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 to 30 more minutes, or until heated through.