Creamy Dill Pickle Soup - Shawn

Recipe by Shawn Suares

Ingredients:
2 tbsp butter
1 onion (finely chopped)
1 cup frozen cauliflower
1 carrot (finely chopped)

1 whole head of garlic (finely chopped)
4 dill pickles (finely chopped)

1/2 cup pickle juice
3 potatoes (finely cubed)
5 cups vegetable broth (unsalted or low sodium)
1 cup sour cream

salt to taste
pepper to taste

1 cup fried onions (garnish)

1/4 cup fresh dill (finely chopped, garnish)

Steps:

1. To a large pot, add butter and melt.
2. Add onions, garlic, carrots and cauliflower. Sauté for a 3-4 minutes on medium-high heat till the vegetables turn translucent.
3. Add in the pickles, pickle juice, potatoes, and broth. Bring to a boil, stirring occasionally. 
4. Reduce the heat to low, cook on simmer with the pot partially covered for 20-25 minutes or until the potatoes are soft. You can also cook in an instant pot for 25 minutes followed by natural pressure release for 5 minutes. 
5. Once the soup is cooked, turn off the heat. Add in the sour cream and mix until fully combined. 
6. Using an immersion blender, puree the vegetables till you get a creamy consistency. 
7. Garnish with finely chopped fresh dill, chopped dill pickles and fried onions.
8. ENJOY!