Potato pickle soup with leek and dill

Potato pickle soup with leek and dill

Based on 17 ratings
In app
Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"Pleasantly warming, creamy and with a fine sour note: I can't get enough of this potato soup! This recipe is inspired by the classic Zupa Ogórkowa from Poland, a tangy cucumber potato soup. In Polish cuisine, hearty, sour soups are not uncommon: To break the fast on Easter Monday, people like to eat a rich soup (zurek) made with fermented cereal flour, such as rye or wheat flour. Potatoes and pickles are accompanied by leeks, carrots and fresh dill in the creamy broth, making the soup a springtime delight, even on not-so-warm days. So why not serve up this potato soup for Easter dinner? Especially on the day after a merry Easter brunch, it is a real treat to soothe the wine hangover. You can serve it with sourdough bread or pumpernickel, or like me, follow our chef Martina's suggestion and sprinkle some crunchy potato chips over the soup - which totally won us all over when we test-cooked it! Instead of large pickles, you can also use the finer cornichons (or gherkins) here and roughly double the number of pieces."
Difficulty
Easy 👌
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
250 g
floury potatoes
pickles
½
onion
1 cloves
garlic
½
carrot
½
leek
62½ ml
pickle juice
1 sprigs
dill
1 tbsp
butter
½ l
vegetable broth
75 g
crème fraîche
salt
pepper
salted potato chip (optional)

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Utensils

peeler, knife, cutting board, pot (large, with lid), cooking spoon, immersion blender

Nutrition per serving

Cal157
Fat14 g
Protein4 g
Carb31 g
  • Step 1/4

    Peel the onion, garlic, carrot and potatoes, and clean the leek. Roughly dice the onion, finely chop the garlic, and cut the carrot and potatoes into approx. 1.5 cm/0.6 in. cubes. Cut the leek into approx. 1 cm/0.4 in. rings. Roughly dice the pickles and save the liquid. Pluck dill from stems, set aside a few for garnishing and chop the rest coarsely.
    • ½ onion
    • 1 cloves garlic
    • ½ carrot
    • 250 g floury potatoes
    • ½ leek
    • pickles
    • 62½ ml pickle juice
    • 1 sprigs dill
    • peeler
    • knife
    • cutting board

    Peel the onion, garlic, carrot and potatoes, and clean the leek. Roughly dice the onion, finely chop the garlic, and cut the carrot and potatoes into approx. 1.5 cm/0.6 in. cubes. Cut the leek into approx. 1 cm/0.4 in. rings. Roughly dice the pickles and save the liquid. Pluck dill from stems, set aside a few for garnishing and chop the rest coarsely.

  • Step 2/4

    Melt butter in a large pot over medium heat. Add vegetables and sauté for approx. 5 min. until tender. Season with salt and pepper. Deglaze with broth and pickle juice. Bring to a boil. Reduce heat to medium-low, cover and continue cooking for approx. 15 min. or until potatoes are fork-tender.
    • 1 tbsp butter
    • ½ l vegetable broth
    • salt
    • pepper
    • pot (large, with lid)
    • cooking spoon

    Melt butter in a large pot over medium heat. Add vegetables and sauté for approx. 5 min. until tender. Season with salt and pepper. Deglaze with broth and pickle juice. Bring to a boil. Reduce heat to medium-low, cover and continue cooking for approx. 15 min. or until potatoes are fork-tender.

  • Step 3/4

    Stir most of the crème fraîche into the soup, reserving a dollop for serving. Using an immersion blender, briefly puree the soup in the pot, to make it creamy but remains a chunky consistency. Return the heat to medium.
    • 75 g crème fraîche
    • immersion blender

    Stir most of the crème fraîche into the soup, reserving a dollop for serving. Using an immersion blender, briefly puree the soup in the pot, to make it creamy but remains a chunky consistency. Return the heat to medium.

  • Step 4/4

    Stir in the pickles. Allow simmering again over medium heat for approx. 5 min. while stirring. Stir in dill and season with salt and pepper. Serve with the remaining crème fraîche and the remaining dill and sprinkle with potato chips, if desired.
    • salt
    • pepper
    • salted potato chip (optional)

    Stir in the pickles. Allow simmering again over medium heat for approx. 5 min. while stirring. Stir in dill and season with salt and pepper. Serve with the remaining crème fraîche and the remaining dill and sprinkle with potato chips, if desired.

  • Enjoy your meal!

    Potato pickle soup with leek and dill

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