potato

Dill Pickle Soup

/ Jodi / 45 Comments

Dill Pickle Soup.

Have you heard of it?!

This was something new and intriguing to me when mentioned by a friend on Facebook who said she was making it because she was coming down with a cold.

I couldn’t get it out of my mind, and I finally made it this past week.

O M G!

What have I been missing?!?!

As far as I can tell, this recipe was originally posted on The Noble Pig several years ago, and I totally missed it.

It is a wonderful combination of tart, sour, salty pickles and creamy potato soup.  It reminds me of a delicious potato dish we’ve eaten at a local favorite restaurant that combines potatoes and cheese and pickles.

What a great comfort food recipe!

What a wonderful flavorful, warm meal in a bowl.

I can’t wait to hear if you’ve heard of it or if you are going to try it.

I tweaked it up a bit by adding a few more potatoes (especially some small gold, red, and purple ones to add color and texture).

Here is how I made it.

Dill Pickle Soup

Ingredients:

  • 6 cups chicken broth (I use 6 cups water and 6 tsp. chicken base)
  • 2 lbs potatoes (large potatoes peeled and quartered or small yellow, red, and purple potatoes halved – I used a combination of all)
  • 2 cups chopped carrots
  • 1 cup chopped dill pickes
  • 1/2 cup (1 stick) butter
  • 1/2 cup flour
  • 1 cup sour cream
  • 1/4 cup water
  • 2 cups dill pickle juice
  • 2 tsp. Old Bay Seasoning
  • 1 Tbsp. coarsely ground black pepper
  • 1/2 tsp. cayenne pepper

Directions:

In a large pot, combine chicken broth, potatoes, carrots, and butter.  Bring to a boil, and cook until the potatoes are tender.  Add chopped pickles, and continue to boil.

In a medium bowl, whisk together flour, sour cream, and water, making a paste.  Vigorously whisk paste into soup, small portions at a time, breaking up lumps.  Add pickle juice, Old Bay Seasoning, pepper and cayenne.  Cook 5 more minutes to incorporate.

Soup is now ready to serve.

Enjoy!

Cheers & Hugs,
Jodi

Turkey Kielbasa, Brussels Sprouts, and Potato Skillet

/ Jodi / 31 Comments

Turkey Kielbasa, Brussels Sprouts, and Potato Skillet.

We all find ourselves on those days when we just need to throw something together quick for dinner – right?

We want it to be easy, but healthy and delicious if possible.

The other day I threw this together and really enjoyed it.  We had it with a cucumber salad on the side for a healthy delicious meal in 30 minutes.

I’m sure there are many options for different proteins and veggies and spices, but here is how I made this one.  Do you ever throw together quick “skillet” meals like this?  What do you like to use?

Turkey Kielbasa, Brussels Sprouts, and Potato Skillet

Ingredients:

  • 1 lb Turkey Kielbasa, cut into 1/2 inch pieces
  • 1 lb fresh Brussels Sprouts, cut in half
  • 1 lb petite yellow fingerling potatoes, cut in half (or your favorite)
  • 1 sweet red bell pepper, cut into 1 inch pieces
  • 1/2 sweet onion, chopped
  • 4 cloves garlic, minced
  • 3 Tbsp olive oil
  • Salt and pepper to taste
  • 1 Tbsp fresh minced rosemary

Directions:

Heat 2 Tbsp olive oil in a large skillet.  Add Brussels sprouts, potatoes, red bell pepper,  onion, and salt and pepper to taste. Cook for approximately 20 minutes or so beginning with high heat to brown and then reducing to medium and covering with a lid until Brussels are becoming tender and potatoes are almost cooked through (you can test with a fork).  Stir occasionally.

Add additional Tbsp of olive oil, garlic, turkey kielbasa and fresh rosemary.  Cook approximately 10  more minutes on medium heat, stirring occasionally until all is cooked and flavors are blended well.

Serve immediately.

Stores well to reheat for leftovers.  

Enjoy!

(I ate leftovers for breakfast the next day and LOVED!)

Cheers & Hugs,
Jodi