Potato and Dill Pickle Soup
A unique potato soup that's hearty, tangy and creamy.
Servings 4
Calories 381kcal
Equipment
Ingredients
- 2 Tablespoons Olive Oil or avocado oil
- 1 Large Onion finely diced
- 2 Large Carrots
- 2 Small Garlic Cloves thinly sliced
- 1.5 Pounds Russet Potatoes Peeled and cut into small cubes
- 5 Medium Dill Pickles
- 4 Cups Vegetable Broth
- 1 Cup Pickle Juice
- 1 Cup Sour Cream
- 1 Bunch Fresh Dill Finely Chopped
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Season with salt and pepper. Cook, stirring now and then, until the vegetables soften and smell fragrant, about 4 to 5 minutes.
- Add the potatoes and pickles. Cook for 1 to 2 minutes, just until the potatoes start to sizzle. Pour in the vegetable broth and pickle juice. Raise the heat to high and bring to a boil. Reduce to medium-low right away and simmer until the potatoes are tender, about 20 to 25 minutes.
- Lightly mash some of the potatoes against the side of the pot to thicken the soup.
- Stir in the sour cream and fresh dill. Taste and adjust salt and pepper. Serve hot.
Notes
Tips:
- Texture tip: The potatoes may soften more after storing. Gently stir the soup to keep some texture.
- Keep sour cream smooth: If you plan to store the soup, add the sour cream just before serving, to prevent it from curdling. Store the base separately, and stir in the sour cream and fresh dill just after reheating.
Nutrition
Serving: 1bowl | Calories: 381kcal | Carbohydrates: 50g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 2537mg | Potassium: 1050mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7044IU | Vitamin C: 17mg | Calcium: 148mg | Iron: 2mg