Description
Homemade dill pickle soup is a delightful blend of tangy and creamy flavors, perfect for cozy evenings or as a standout dish at gatherings. This quick recipe showcases the crunch of dill pickles mixed with Yukon Gold potatoes and aromatic herbs, all ready in under 30 minutes. Each bowl warms your soul and offers a burst of unexpected deliciousness that will keep you coming back for more.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 1 cup diced Yukon Gold potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup crunchy dill pickles, chopped
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons fresh or dried dill weed
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent (about 5 minutes).
- Add diced potatoes and stir for one minute before pouring in vegetable broth. Bring to a boil, then simmer until potatoes are tender (approximately 10 minutes).
- Using an immersion blender or regular blender, puree the soup until smooth, leaving some chunks for texture.
- Stir in chopped pickles and heavy cream; simmer gently on low heat for an additional five minutes.
- Sprinkle in dill weed to taste and adjust seasoning if necessary.
- Serve hot, garnished with extra pickles or fresh dill.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 670mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg