Vegan Dill Pickle Potato Chowder

4.8 from 20 votes

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

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.

Course: Soup

Cuisine: American

Servings: 4 -6

Calories: 340 kcal

Author: Alissa

Ingredients

2 tablespoons olive oil
1 small onion diced
1 ½ 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 ½ inch pieces (about 3 ½ cups)
1 ½ cups finely chopped dill pickles
2 tablespoons nutritional yeast flakes
¼ cup chopped fresh dill plus extra for garnish
½ cup dill pickle juice
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

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.

Nutrition Facts

Vegan Dill Pickle Potato Chowder

Amount Per Serving

Calories 340 Calories from Fat 102

% Daily Value*

Fat 11.3g17%

Saturated Fat 1.6g8%

Sodium 639mg27%

Potassium 1142mg33%

Carbohydrates 49.8g17%

Fiber 7g28%

Sugar 17.9g20%

Protein 13.8g28%

Calcium 110mg11%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.