Potato Dill Soup

They say in life, you attract the things you think about the most.  That must be why I attracted a big ‘o sack of potatoes. Thank you organic farmer out there who deemed me the lucky recipient of your extra tubers.

• 7 cups cubed peeled potatoes
• 3 cups  vegetable broth
• 2 cup
• 2 cups chopped onions
• 1⁄4cup preferred butter or butter substitute
• 1 teaspoons  salt
• 1⁄4teaspoon  pepper
• 6 tablespoons dill (2 tbsp if using dried) – save a few sprigs of dill for garnish
• 12 ounces of favorite milk
• handful of pumpkin seeds

I used a crockpot this time though I normally like to make my soups on the stove.  However, this turned out great in there.

1. In a large crockpot, combine first ten ingredients.
2. Cover and cook on high until the vegetables are tender (Around 4-5 hours).
3. Add milk. Stir to blend.
4. Use a hand mixer to blend some of the potato.  I like to have small pieces of potato so I stopped before it turned into a puree.  Sprinkle fresh dill on top along with pumpkin seeds.