Directions
- 1Dice three potatoes and boil for 20 minutes.
- 2Chop two carrots, two stalks of celery, one onion, and some garlic.
- 3Add a healthy glug of olive oil to a pot.
- 4Once translucent, add two tablespoons of butter and four tablespoons of all-purpose flour.
- 5Mix well.
- 6Incorporate six cups of chicken or vegetable broth.
- 7Add the boiled potatoes.
- 8Add one heaping cup of chopped dill pickles, two bay leaves, half a bunch of fresh dill, and some sprigs of fresh thyme.
- 9Add half a cup of pickle juice.
- 10Simmer for 20 to 30 minutes.
- 11Add one cup of havarti cheese and half a cup of heavy cream (or substitute with sour cream).
- 12Stir until the cheese is melted and the soup is creamy.
- 13Top with heavy cream, sriracha, and fresh dill.
Ingredients
- 3 potatoes
- 2 carrots
- 2 celery stalks
- 1 onion
- 1 head garlic
- 1 healthy glug olive oil
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 6 cups chicken or vegetable broth
- 1 heaping cup dill pickles
- 2 bay leaves
- 0.5 bunch fresh dill
- 1 sprig fresh thyme
- 0.5 cup pickle juice
- 1 cup havarti cheese
- 0.5 cup heavy cream
- 1 cup sour cream
- 1 sriracha
Equipment
knifecutting boardpotwooden spoongrater
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