Crock Pot Potato Dill Soup
"I got this recipe from a newsletter (via email). This recipe is courtesy of Linda Dixon. I made it and I loved it. If you like a cream-type of potato soup and dill, this is the one for you. Please feel free to tweak to your personal preferences, I did. I will post the recipe how I got it. The substitutions I made was instead of evaporated milk, I used about 5 oz. (1/3 of a 16 oz tub) of sour cream, and I used shredded carrots instead of sliced. Enjoy...."
INGREDIENTS
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7 cups cubed peeled potatoes
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4 cups chicken broth
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1 cup water
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2 cups chopped onions
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1⁄2 cup chopped celery
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1⁄2 cup thinly sliced carrot
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1⁄4 cup butter or 1⁄4 cup margarine
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2 teaspoons salt
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1⁄4 teaspoon pepper
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2 tablespoons dried dill weed
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12 ounces evaporated milk
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