Ingredients
đ§ș INGREDIENTS
(Serves 4 generously)
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2 tablespoons olive oil
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1 large onion, finely diced
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2 large carrots, finely diced
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2 small garlic cloves, thinly sliced
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1œ pounds russet potatoes, peeled and cubed
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5 medium dill pickles (3Âœâ4 inches each), finely diced
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4 cups vegetable broth
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1 cup pickle juice
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1 cup sour cream
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1 bunch fresh dill, finely chopped
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Sea salt and black pepper, to taste
Optional swaps:
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Greek yogurt instead of sour cream for extra protein
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Yukon Gold potatoes for slightly creamier texture
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Add shredded chicken for a heartier version
Instructions
In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add onion, carrots, and garlic. Season lightly with salt and pepper.
Cook 4â5 minutes, stirring occasionally, until vegetables are translucent and fragrant.
Tip: This step builds the soupâs flavor base â donât rush it.
Stir in cubed potatoes and diced dill pickles.
Cook 1â2 minutes, just until the potatoes begin to sizzle slightly. This deepens flavor before adding liquid.
Pour in vegetable broth and pickle juice.
Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low and simmer 20â25 minutes, until potatoes are completely tender.
Using the back of a spoon, gently mash some of the potatoes against the side of the pot.
This releases starch and thickens the soup naturally â no flour needed.
Lower heat to prevent boiling.
Stir in sour cream and fresh dill.
Taste and adjust salt and pepper as needed. Let simmer gently for 2â3 minutes.
Do not boil after adding sour cream.
Serve warm with extra dill sprinkled on top.