I was inspired to make pickle soup after having it at a local Polish restaurant and this recipe did not disappoint!
Notes:
- I made the soup in the crockpot. Dumped everything at once and cooked on low overnight.
- Separated into 6 canning jars so use have soup for days!
Alterations:
- I made this dairy-free by using Tofutti sour cream substitute.
- Subbed in avocado oil and yellow potatoes because that’s what I had on hand.
- I used chicken instead of ham.
For next time:
- Skip the oil if cooking in the crockpot. I believe it’s main purpose is for keeping the sautéed potatoes and veg from sticking to the pot, so not necessary in the crockpot.
