Creamy potato soup is simmered up with tangy dill pickles, tender veggies, and fresh dill to create this unusual, but totally delicious, vegan dill pickle potato chowder.
It’s been a weird week. Is anyone else feeling this? Between having a holiday on Monday, followed by a bunch of cold rainy days that don’t quite feel right for this time of year (it’s technically still summer), my head is in a bit of a funk. Not that I’m complaining about holdays or cold rainy days! I love both! But I’m definitely a little discombobulated. I’ve had to ask my husband at least three times what day it is.
So today I’m sharing a weird soup. I’ve been hanging on to this one for a while, precisely because of its weirdness.
Last winter at some point dill pickle chowder was on the menu at a local takeout place. My husband shocked the heck out of me by ordering it. It wasn’t vegan. I always thought I was the more adventurous one, and diary or not, I would’ve turned my nose up at such a thing. But apparently it was awesome, and curiosity got the best of me, to the point that I had to whip up a dairy-free version at home.
I did a little research, and apparently dill pickle soup is a Polish thing. I’m not sure how close my version comes to an authentic polish version, except I’m pretty sure the inclusion of soy or almond milk is pretty darn inauthentic. It is however, delicious.
Another reason I held off on this recipe was because I wasn’t sure how well it would go over with you guys, weirdness and all. But couple of weeks ago I shared a recipe video for dill pickle hummus on my Facebook page and everyone flipped out over it. So maybe you’re all down with a little pickle-y weirdness after all? I hope so, because you really need to try this soup!
This dill pickle chowder is a lot like my mom’s potato soup that I ate growing up, but with dill pickles. If you like creamy soup, and you like dill pickles, you’ll love this.
All in all, I’m glad things got a little crazy this week. It’s the perfect excuse to share what I consider to be a pretty off-beat soup.
Vegan Dill Pickle Potato Chowder
- 2 tablespoons olive oil
- 1 small onion diced
- 1 1/2 cups diced carrots 2-3 carrots
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 3 cups unflavored soy or almond milk
- 2 cups vegetable broth
- 2 medium Russet potatoes peeled and cut into 1/2 inch pieces (about 3 1/2 cups)
- 1 1/2 cups finely chopped dill pickles
- 2 tablespoons nutritional yeast flakes
- 1/4 cup chopped fresh dill plus extra for garnish
- 1/2 cup dill pickle juice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and carrot. Sauté until the carrots begin to soften and the onions are translucent, about 10 minutes.
- Add in the garlic and sauté about 1 minute more, until very fragrant. Then add in the flour and stir to coat the veggies.
Stir in the milk, broth, potatoes, pickles, and nutritional yeast. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, until the potatoes are tender, about 20 minutes, stirring occasionally.
Remove from heat and stir in the pickle juice and the dill. Season with salt and pepper to taste.
- Ladle into bowls and serve, optionally with a few pickle slices for garnish and a sprinkling of fresh dill and parsley.