How to Make a Creamy Soup with Potatoes and Pickles
In this article, you will learn about the symptoms of food sensitivity and how to treat them. Additionally, you will get a recipe for a dairy-free and allergy-friendly chicken and potato soup from us. The colder months are the perfect time to enjoy this soup! For a nutritious supper, it is packed with vegetables and just bursting with flavor.
I do not myself have food sensitivities, nor does anybody in my immediate family – at least that I am aware of! – so I asked Kiran to discuss how eliminating specific foods might assist in determining the cause of certain symptoms that are yet to be explained. In today’s new sponsored article, we also have an alternative that is suitable for those who suffer from allergies and would want to have it.
Fanatics of soup! The Creamy Potato and Pickle Soup is easily one of my all-time favorite soup recipes, and I am thrilled to be able to share it with you today. The soup is bursting with flavor and scent, and it is an excellent choice for any kind of weather. Believe me, once you give it a go, you won’t be able to stop!
Please take note of the following:
Parts and pieces:
- The oil of one onion Olive
- Three potatoes
- a single carrot and four pickled cucumbers
- 3 cups of vegetable broth (the recipe is included in the description) 750 milliliters
- 1 tablespoon of fresh dill
- 2 milligrams of salt
- Please use a vegan substitute or 100 grams (3½ ounces) of sour cream.
- One tablespoon of flour and one hundred milliliters (half a cup) of vegetable broth
to three to four tablespoons of the pickled cucumber juice - Depending on personal preference, black pepper
Details to follow:
- It is recommended to begin by sautéing the onion in olive oil over medium heat until it has a light brown color.
- Prepare the pickled cucumbers, carrots, and potatoes by peeling and dicing them.
- The veggies that have been diced should be added to the saucepan along with the dill, salt, and vegetable broth.
- The potatoes should be cooked for 12 to 15 minutes, or until they reach the desired tenderness, with the cover on the pot.
- The sour cream should be stirred in after the potatoes have been boiled.
- Blend the flour and vegetable broth together in a small bowl until the mixture is completely smooth. This mixture should be stirred into the soup.
- To taste, add the juice that was extracted from the pickled cucumbers, as well as black pepper.
- For a further five minutes, let the soup to continue to simmer over a low heat.
Top with some fresh dill, and serve while still hot. - And there you have it: your mouthwatering Creamy Potato and Pickle Soup is now ready to be savored. You are going to adore it just as much as I do. Feel free to share your thoughts with me in the comments section below.
