Creamy Dill Pickle and Potato Soup
Ingredients
- 5 medium gold potatoes, cubed (about 4 cups), with or without skins
- 4-5 kosher dill pickles, chopped
- 2 ribs celery, chopped
- 1 small carrot, diced
- 1/2 medium onion, chopped
- 2 tablespoons vegan butter or oil
- 3 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 3.5 cups water or vegetable broth
- 2 cups oat milk
- 1 cup vegan sour cream
- 1/2 cup pickle brine
- Salt and pepper to taste
Preparation
Sauté the onion and celery until the onions become translucent.
Add the garlic and carrots and continue to sauté on medium heat.
Add the dill, pickles, potatoes, pickle brine, and water, and bring to a medium boil for about 30 minutes or until potatoes are fork tender.
Remove about 2/3 cup of the cooked potatoes and set aside. Using an immersion or regular blender, blend the soup until almost smooth.
Lower the heat and add the plant milk and simmer for about 15 minutes.
Add back the reserved potatoes and add the sour cream. Mix well and simmer for another 15-20 minutes before serving.
Garnish with pickle slices and fresh dill.
