Homemade Potato Soup Recipe

This potato soup is like medicine for my stomach

Ingredients:

1 onion, chopped
Olive oil
3 potatoes, peeled and chopped
1 carrot, chopped
4 pickled cucumbers, chopped
750 milliliters (3 cups) vegetable broth
1 tablespoon dill
2 teaspoons salt
100 grams (3.5 ounces) sour cream (or a vegan alternative)
100 milliliters (⅓ cup) vegetable broth
1 tablespoon flour
2-3 tablespoons juice from the pickled cucumbers
Black pepper to taste

Instructions:

1. Sauté the Aromatics:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes, releasing its fragrant aroma.

2. Cook the Vegetables:

Add the chopped potatoes, carrots, and pickled cucumbers to the pot, stirring occasionally, and cook for an additional 5 minutes until they begin to soften.

3. Simmer with Broth:

Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat to low and allow the soup to simmer for 15-20 minutes until the potatoes and carrots are tender and infused with flavor.

4. Prepare the Creamy Mixture:

In a small bowl, whisk together the sour cream, vegetable broth, flour, and juice from the pickled cucumbers until smooth and well combined, creating a creamy base for the soup.

5. Season and Finish:

Stir the creamy mixture into the soup pot, adding the dill, salt, and black pepper to taste. Allow the soup to simmer for an additional 5 minutes until heated through, allowing the flavors to meld together beautifully.

6. Serve and Enjoy:

Ladle the warm and comforting potato soup into bowls, garnishing with a dollop of sour cream if desired. Serve hot and savor the soothing sensation as it warms your belly and comforts your soul.