Instant Pot Dill Pickle Soup

Name: Instant Pot Dill Pickle Soup
Prep time: 10 min
Cook time: 8 min
Yield: 6 servings
Ingredients: 1 (5.2-ounce) package Boursin, (6.5-ounce) tub of Alouette (any flavor of either will do) OR 2/3 cup Garlic Herb Cheese (choose one of these, not all three); 2 tablespoons (1/4 stick) salted butter; 2 medium carrots, peeled and diced; 2 ribs celery, diced; 4 cups garlic or chicken broth (I use 4 teaspoons Garlic Better Than Bouillon + 4 cups water); 3 sprigs fresh dill leaves, plus more for garnish; 3 cloves garlic, minced or pressed; 1 teaspoon ground pepper; 1 1/2 cups heavy cream or half-and-half; 2 pounds Idaho/russet potatoes, peeled and roughly chopped; 1 teaspoon celery salt or seasoned salt; 1 Vidalia (sweet) onion, diced

Cook: 8 min

Prep: 10 min

Ready: 18 min

Servings: 6 servings

Calories: 497.24

Ingredients

1 2 tablespoons (1/4 stick) salted butter
2 1 Vidalia (sweet) onion, diced
3 2 medium carrots, peeled and diced
4 2 ribs celery, diced
5 3 cloves garlic, minced or pressed
6 4 cups garlic or chicken broth (I use 4 teaspoons Garlic Better Than Bouillon + 4 cups water)
7 2 pounds Idaho/russet potatoes, peeled and roughly chopped
8 1 (5.2-ounce) package Boursin, (6.5-ounce) tub of Alouette (any flavor of either will do) OR 2/3 cup Garlic Herb Cheese (choose one of these, not all three)
9 1 1/2 cups heavy cream or half-and-half
10 1 teaspoon celery salt or seasoned salt
11 1 teaspoon ground pepper
12 3 sprigs fresh dill leaves, plus more for garnish

Directions

1
Add the butter to the Instant Pot, hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion, carrot, celery and garlic and sauté for 5 minutes, until fragrant.
2
Add the broth and pickle juice (but not the pickles) and stir. Top with the potatoes and smooth them out. Secure the lid, move the valve to the sealing position and hit Cancel followed by Pressure Cook or Manual for 8 minutes. Quick release when done.Blend for about 1 minute with an immersion blender (preferred and SO much easier/less messy) or, in batches, blend in a blender until puréed. (NOTE: it's okay if you leave it a little chunky - your call - but I like it fully blended).Stir in the herb cheese, cream, celery salt (or seasoned salt), pepper, Old Bay (if using), diced pickles, and dill. Stir until the dairy is fully melded. (NOTE: If you don't mind there being less body and chunkiness to the soup, you can give it another blend with the immersion blender).
3
Serve topped with additional pickles and dill, if desired. Also goes great with soft, hot pretzels.

Nutrition per serving

497.24 Calories

37.77g Carbs

8.52g Protein

36.01g Fat

Allergens

milk egg fish tree nuts wheat shellfish

Instant Pot Dill Pickle Soup

Directions

Nutrition per serving

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Allergens