Hungarian Paprika Potato Soup

• 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

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.

potatoes, chicken broth, smoky paprika, hot paprika, celery, salt, olive oil, white onion, fresh dill, ground nutmeg, nonfat milk

Taken from www.food.com/recipe/hungarian-paprika-potato-soup-360682 (may not work)