Creamy Potato and Pickle Soup Recipe

Soup lovers! Today, I’m excited to share with you one of my all-time favorite soup recipes: Creamy Potato and Pickle Soup. This soup is fresh, aromatic, and absolutely perfect for any weather. Trust me; once you try it, you’ll be hooked!

Here’s what you’ll need:

Ingredients:

1 onion
Olive oil
3 potatoes
1 carrot
4 pickled cucumbers
750 ml (3 cups) vegetable broth (recipe in the description)
1 tbsp dill
2 tsp salt
100 g (3½ oz) sour cream (or a vegan alternative)
100 ml (⅓ cup) vegetable broth + 1 tbsp flour
2-3 tbsp juice from the pickled cucumbers
Black pepper to taste
Instructions:

Start by sautéing the onion in olive oil over medium heat until lightly browned.
Peel and dice the potatoes, carrot, and pickled cucumbers.
Add the diced vegetables to the pot along with the vegetable broth, dill, and salt.
Cover the pot with a lid and simmer for 12-15 minutes or until the potatoes are tender.
Once the potatoes are cooked, stir in the sour cream.
In a small bowl, mix together the vegetable broth and flour until smooth. Stir this mixture into the soup.
Add the juice from the pickled cucumbers and black pepper to taste.
Let the soup simmer on low heat for an additional 5 minutes.
Garnish with fresh dill and serve hot.
And voilà, your delicious Creamy Potato and Pickle Soup is ready to be enjoyed! I hope you love it as much as I do. Let me know what you think in the comments below.