Description
This delightful Homemade Dill Pickle Soup combines tangy dill pickles and creamy potatoes for a unique, heartwarming dish that’s perfect for any occasion.
Ingredients
Scale
- 1 cup dill pickles, chopped
- 2 medium Yukon Gold potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup fresh dill, chopped (or adjust if using dried)
- 4 cups low-sodium vegetable broth
- 1/2 cup sour cream (or Greek yogurt)
Instructions
- Chop Your Veggies: Dice the onion and mince the garlic. Peel and cube the potatoes into bite-sized pieces.
- Sauté Onions and Garlic: In a large pot over medium heat, add olive oil and sauté the onions until translucent. Stir in the minced garlic for about one minute.
- Add Potatoes and Broth: Add diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat to simmer for about 15 minutes until potatoes are tender.
- Stir in Dill Pickles: Once potatoes are fork-tender, stir in chopped dill pickles and fresh dill. Let flavors mingle for about five minutes.
- Blend It Up: Use an immersion blender to blend until smooth but slightly chunky for texture.
- Finish with Sour Cream: Stir in sour cream until well combined. Taste and season with salt and pepper as needed.
- Serve: Enjoy hot with crusty bread or crackers for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
Keywords: For added flavor, consider using bread-and-butter pickles or spicy pickles. This soup can be made ahead of time; it tastes even better the next day! When reheating, do so gently over low heat to maintain creaminess.