Description
A delicious and creamy soup made with crunchy dill pickles, Yukon Gold potatoes, and fresh dill.
Ingredients
Scale
- 1 cup crunchy dill pickles, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium Yukon Gold potatoes, diced
- 4 cups low-sodium vegetable broth
- 4 oz cream cheese (or Greek yogurt for a lighter version)
- 2 tsp fresh or dried dill weed
- Salt and pepper to taste
Instructions
- Sauté diced onions in butter over medium heat until translucent. Add minced garlic and cook until fragrant.
- Stir in diced potatoes and pour in vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Blend the mixture using an immersion blender until smooth.
- Off heat, gradually mix in cream cheese until melted.
- Stir in chopped pickles and dill weed, heating through for about five minutes before serving.
Notes
- This soup can be made lighter by substituting cream cheese with Greek yogurt.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg