Creamy Potato Dill Soup

I had this whole plan for the blog to have a different theme for new recipes every month… tacos, sandwiches, one pot meals, etc. Then I thought, why ruin a good thing when you’ve got it. And I’ve got soups. Soups have me. They’re my thing! Snowy winter afternoons, or an apres ski, wouldn’t be the same without fresh baked bread, a cold beer, and some soup on the stove.

I was chatting with a friend recently and we were reminiscing about our favorite soups at an old restaurant. This is not one of those soups… but I was inspired after scouring the internet for a different recipe. So here it is, my accidental new favorite, a dairy free creamy potato dill.

My husband and I love this, but we have been told the dill flavor it very strong. Feel free to reduce the amount of pickles by about a half cup, or save it for your next pickle lovers get together.

Creamy Potato Dill

Serves 6-8

Ingredients:

• 2 Tbsp avocado oil

• 1 large onion, chopped

• 4 Cups water

• 2 cups chopped dill pickles (or about 10 oz.)

• 2/3 Cup pickle brine

• 4 large potatoes, peeled and chopped

• 1 14 oz. can unsweetened coconut milk

• 1 tsp salt

• 1/8 tsp cayenne pepper

• Fresh cracked pepper

• Fresh dill for a garnish

Directions:

• Pour oil into large Dutch oven and sauté onion for about 5 minutes

• Add water, pickle brine, pickles and potatoes to the onions

• Bring to a boil

• Reduce heat and simmer about 30 minutes, until you can pierce the potatoes easily with a fork

• Use an immersion blender and blend until smooth (Or pour into a blender, just allow mixture to cool a bit first)

• Stir in coconut milk, salt, cayenne and cracked pepper to taste

• Garnish with some pickle and some fresh dill (more is more)! Enjoy!

Let me know if you try this recipe!