Crock pot again? Yes!! It's perfect because: 1) I have a new job and precious little time to cook; 2) it's getting cold outside and nothing warms us up like a pot of something hot; 3) the house smells wonderful!
Fresh dill came in my Abundant Harvest box this week (along with many other beautiful fresh fruits and vegetables). Since I already had potatoes, this recipe was a slam dunk. The result is a thick and creamy soup, even better the next day when the flavors have blended more.
Potato Dill Bisque
2 pounds any type potato, peeled and cubed
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, thinly sliced
1/4 cup chopped fresh dill (more if you love dill)
4 Laughing Cow Light Creamy Swiss cheese wedges, broken apart
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 cups vegetable broth
1 cup milk (I used unsweetened original almond milk)
Additional salt and pepper, optional
Place potatoes, onions, celery, carrots, dill, cheese wedges, salt, and pepper in slow cooker. Add vegetable broth and stir to combine. Cook on high for 3 to 5 hours, until potatoes are tender.
Pour soup into blender in batches and blend until smooth. Return to slow cooker; stir in milk and taste for seasonings. Add more salt and pepper if needed. Cook on high 15 more minutes until soup is hot again. Makes 8 (scant 1 1/2-cup) servings, 3 Weight Watchers points plus or 125 calories each.