- 2 large onions, diced
- 4 stalks celery, chopped
- 4 pounds potatoes, diced
- 1 tablespoon dried dill weed
- 2 tablespoons olive oil
- vegetable broth to cover
- Combine the onions, celery, potatoes, and dill weed in a slow cooker; drizzle the olive oil over the mixture. Pour the vegetable broth into the slow cooker.
- Cook on High until the vegetables are tender, about 6 hours.