**Creamy Dill Pickle Soup**
**Ingredients:**
* 2 tbsp butter or oil
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 2 medium potatoes, peeled and diced
* 3 cups chicken or vegetable broth
* 1 ½ cups dill pickles, chopped (plus 2–3 tbsp pickle juice for extra tang)
* 1 tsp dill weed (fresh or dried)
* Salt and pepper, to taste
* 1 cup heavy cream or sour cream
* Optional garnish: chopped fresh dill, croutons, or crispy bacon bits
**Instructions:**
1. **Sauté aromatics:**
In a large pot, melt butter over medium heat. Add onion and garlic, cooking until soft and fragrant, about 3–4 minutes.
2. **Cook the potatoes:**
Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10–12 minutes.
3. **Add pickles and seasoning:**
Stir in chopped pickles, pickle juice, and dill weed. Simmer for another 5 minutes to let the flavors meld.
4. **Blend for creaminess (optional):**
For a smoother texture, you can partially blend the soup with an immersion blender or leave it chunky for a rustic feel.
5. **Add cream:**
Reduce heat to low and stir in the heavy cream or sour cream. Heat gently without boiling to avoid curdling. Taste and adjust seasoning with salt and pepper.
6. **Serve:**
Ladle into bowls and garnish with fresh dill, croutons, or bacon if desired.
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This soup is tangy, creamy, and perfect for a cozy meal. It’s also great for using up leftover pickles!
If you want, I can also give you a **faster 20-minute version** that’s even creamier and extra pickle-forward. Do you want me to do that?