A comforting and creamy potato soup with a hint of dill, perfect for a cozy meal.
Peel and dice the potatoes, onions, celery, and carrots into small pieces.
Uniformly sized pieces ensure even cooking.
Add the diced vegetables, chicken broth, salt, pepper, and dill to the crockpot.
Layer the vegetables evenly for better cooking distribution.
Cook on high for 4-6 hours until the vegetables are tender.
Check the vegetables with a fork to ensure they are soft.
Add the evaporated milk and stir well.
Warm the milk slightly before adding to avoid curdling.
Use a hand blender to blend the soup partially, leaving some chunks for texture.
Blend in short bursts to control the texture.
Serve the soup hot, garnished with a sprinkle of fresh dill or a dollop of sour cream.
Serve with crusty bread for a complete meal.
