Dill Pickle Potato Soup

Yield: 3 - 4 servings
A thick and creamy soup with potatoes, carrots, sour cream, Swiss cheese and dill pickles! The stars of the show!
Ingredients
  • olive oil, for sauteing
  • 1 small onion, diced
  • coarse salt and fresh black pepper
  • 3 fat cloves garlic, minced
  • 2 cans low-sodium chicken broth
  • 1 cup kosher dill pickle juice
  • 4 - 5 cups potatoes, peeled and cubed (about 1 + 1/2 pounds)
  • 1 cup grated carrot
  • 1 cup kosher dill pickles, diced small, plus extra for garnish
  • 1 teaspoon dried dill
  • 1/2 cup sour cream
  • 1 cup Swiss cheese, plus more for garnish
Instructions
  1. In a large heavy-bottomed saucepan or soup pot heat 2 tablespoon of oil over medium-low heat. Saute onion with a dash of salt and pepper until translucent, stirring often. Add garlic and saute until fragrant.
  2. Stir in the broth, pickle juice, potatoes, carrots, pickles and dill. Season lightly to taste with salt and pepper.
  3. Simmer 20 - 25 minutes until potatoes are fork tender. Remove 1 cup of the soup and puree with a stick blender or in a stand blender and return back to the soup pot. Turn heat down to low.
  4. Stir in sour cream and Swiss cheese, keep stirring until cheese melts.
  5. Serve garnished with chopped pickles and a sprinkle of cheese.