Ingredients

  • carrot 1 cup grated carrot
  • chicken broth 2 cans (14.5 ounces) low-sodium chicken broth
  • coarse salt coarse salt and fresh black pepper
  • dill pickle juice 1 cup kosher dill pickle juice
  • dried dill 1 teaspoon dried dill
  • garlic cloves 3 fat cloves garlic, minced
  • Kosher Dill 1 cup kosher dill pickles, diced small, plus extra for garnish
  • olive oil olive oil, for sauteing
  • onion 1 small onion, diced
  • potatoes 4 - 5 cups potatoes, peeled and cubed (about 1 + 1/2 pounds)
  • sour cream 1/2 cup sour cream
  • swiss cheese 1 cup Swiss cheese, shredded, plus more for garnish
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How to make it

  1. In a large heavy-bottomed saucepan or soup pot heat 2 tablespoon of oil over medium-low heat.
  2. Saute onion with a dash of salt and pepper until translucent, stirring often.
  3. Add garlic and saute until fragrant.Stir in the broth, pickle juice, potatoes, carrots, pickles and dill. Season lightly to taste with salt and pepper.Simmer 20
  4. 25 minutes until potatoes are fork tender.
  5. Remove 1 cup of the soup and puree with a stick blender or in a stand blender and return back to the soup pot. Turn heat down to low.Stir in sour cream and Swiss cheese, keep stirring until cheese melts.
  6. Serve garnished with chopped pickles and a sprinkle of cheese.