Dill Pickle Potato Leek Soup Recipe

I would say I made this soup because it's been cold and rainy outside the last few days but it's truly always soup season for me. This soup is comforting, uses simple ingredients, and promises a depth of flavor. I also love that you have a super solid reason to use up all the pickle juice in your jar :)

The process of cooking (this soup) is therapeutic for me.

Chopping the ingredients fills your kitchen with aromas of fresh herbs, leeks, and earthy potatoes. Gently sautéing leeks releases their subtle sweetness, adding layers of complexity to the dish, and stirring the pot becomes a mindful meditation.

Simple, fresh ingredients, the patience of sautéing and simmering, and the joy of nourishment found in a bowl of soup through the act of cooking.

Makes 4-6 servings

Ingredients 

• 4 cups vegetarian stock (you can also use chicken)

• 4-5 Yukon potatoes, peeled and quartered

• 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)

• 4 tb Ghee

• 2 leeks (washed and diced)

• 2 teaspoons minced garlic

• 2 cups dill pickle juice*

• Salt and Pepper to taste

Optional garnishes: sliced dill pickles, fresh dill, thyme, chives, Maldon salt and fresh black pepper

Instructions 

1. Melt ghee in a large stockpot over medium heat.

2. Add in the leaks with a pinch of salt and saute for 5 minutes until soft.

3. Add in the garlic and stir until fragrant.

4. Add in the chopped pickles, and pickle juice, and combine.

5. Add in the potatoes and follow with the vegetable broth.

6. Cover the pot and let the potatoes cook ~ around 15 to 20 minutes

7. Use either an immersion blender or a standing blender to puree the potatoes, leeks, and broth together until you get a smooth soup consistency

8. Add back to the pot on medium-low heat and stir in the pickle juice.

9. Taste - adjust salt and pepper

10. Remove from the heat, serve, and top with your favorite herbs

Bon Appetit!