Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories347.8 kcal (17%)
Total Fat24.6 g (35%)
Carbs25.4 g (10%)
Sugars4.9 g (5%)
Protein8.4 g (17%)
Sodium1514.8 mg (76%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3russet potatoes
diced
3 Tbspextra virgin olive oil
2carrots
roughly chopped
2stalks celery
roughly chopped
1yellow onion
diced
6 clovesgarlic
minced
2 Tbspbutter
4 Tbspflour
salt
to taste
pepper
to taste
6 cupschicken broth
1 heaping cupbaby dill pickles
chopped
½ cuppickle brine
1 bunchfresh dill
divided
2fresh bay leaves
1 tspfresh thyme
1 cupHavarti cheese
freshly grated
½ cupheavy cream
sriracha
to serve
Instructions
Step 1
In a large pot over high heat begin boiling about 6 cups of salted water. Once boiling, add potatoes and allow to cook for 20 minutes
Step 2
In a second pot, over medium heat, add olive oil, onion, celery, carrot, and garlic. Cook until onions are translucent. Season with salt (generously) and pepper to taste.
Step 3
Once translucent, add in butter and let melt. Add flour and mix until vegetables are coated.
Step 4
Slowly start to incorporate broth (it will change to a light creamy color).
Step 5
Add in potatoes, pickles, pickle juice, and fresh herbs and simmer for 20-30 minutes over medium heat.
Step 6
Add in the cheese and heavy cream, mix until combined.
Step 7
Taste for seasoning, add more salt if needed
Step 8
Serve with a drizzle of heavy cream and sriracha, and a sprig of dill.
Notes
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Makes leftovers
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