Be the first to Share your photo!Add + Photo Potato and Pickle Soup Print Chef Lucas Miller of Ball State University says, "Don't knock it until you try it." Taste the delicious difference kosher dill pickles make to this hearty soup. Tweet Level of Ease: Medium Preserving Method: Enjoy Now You Will Need: 1 leek, white part only ½ white onion 1 quart chicken or vegetable stock 3 Tbsp butter 1 Tbsp olive oil 3 potatoes 1 bay leaf 1 cup dill pickle chips 1 tsp salt 1 tsp ground black pepper 1 cup heavy cream ½ cup fresh dill Directions: Dice the white part of the leeks, onions, peel and dice the potatoes, and chop up the pickles Heat a saucepan to medium-high. Add 2 Tbsp of butter and the olive oil. Once hot, add the leeks and onions. Sauté for 5 minutes until soft and fragrant Add the diced potatoes, stock, and bay leaf. Bring to a simmer and cook until the potatoes are tender Add the chopped pickles chips, salt, and black pepper. Remove from the stove Add the heavy cream. Using either a blender or a stick blender puree the soup until it is smooth Add the fresh dill. Check seasoning to make sure there is enough salt, pepper and dill Enjoy hot Share Your Photos Do you have a photo of Potato and Pickle Soup you made?Share with others! Add + Photo
Upload A Photo Share your creation with others, because the best part of making is sharing. Example Here is an example of a thumbnail that will be displayed on our page if your photo is chosen. Upload Allowed extensions: jpg jpeg I agree to terms and conditions Submit