Polish Dill Pickle Potato Soup
By Recipes Worth Cooking Test Kitchen

Prep Time: 16 minutes
Cook Time: 28 minutes
Servings: 5
Difficulty: Easy
Cuisine: Polish-American

Description:
A creamy Polish-American potato soup with dill pickles, carrots, celery, sour cream, and fresh dill for a bright, cozy bowl.

Ingredients:
- 1.50 Pound Yukon Gold potatoes
- 2.00 Clove garlic
- 1.00 Teaspoon kosher salt
- 0.50 Teaspoon black pepper
- 1.00 Piece yellow onion
- 5.00 Cup vegetable broth
- 2.00 Piece celery
- 2.00 Piece carrots
- 2.00 Tablespoon butter
- 1.00 Cup dill pickles
- 0.50 Cup pickle brine
- 0.25 Cup fresh dill
- 0.75 Cup sour cream

Instructions:
<ol><li>Melt butter in a Dutch oven over medium heat. Cook onion, carrots, celery, and salt until softened, about 7 minutes.</li><li>Add garlic and cook for 1 minute.</li><li>Stir in potatoes and broth. Simmer for 16 to 18 minutes, until the potatoes are tender.</li><li>Mash some potatoes against the side of the pot to thicken the soup.</li><li>Add pickles and pickle brine and simmer for 4 minutes.</li><li>Whisk sour cream with 1 cup hot broth in a bowl, then stir it back into the soup off heat.</li><li>Finish with dill and black pepper.</li></ol>

Notes:
<ul><li>Add pickle brine gradually if your pickles are very salty.</li><li>Do not boil hard after adding sour cream.</li><li>Rye toast or a simple cabbage salad works well alongside.</li></ul>

Source: https://recipesworthcooking.com/polish-dill-pickle-potato-soup/export/