Dilly Cheese Soup Recipes

POTATO DILL SOUP

Potato Dill Soup image

This cheesy potato dill soup features spoonfuls of velvety potatoes and comforting Cheddar cheese intermingled with bright punches of dill.

Provided by Fox Valley Foodie

Categories Soup

Time 40m

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
1 large onion ((should yield 2 cups of chopped onion))
3 cloves garlic (minced)
3 pounds russet potatoes, (peeled & cut into 1-inch chunks)
6 cups chicken broth
1/2 cup sour cream
3 tablespoons fresh dill (stems removed (1 herb package))
3 tablespoons lemon juice (about 1 lemon)
2 cups shredded Cheddar cheese ((8 ounces))
kosher salt (to taste)

Steps:

Heat oil in a pot over medium heat. Add onion and saute until golden and tender, about 12 minutes. Add garlic; cook 1 more minute.
Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
With an immersion blender, puree soup until smooth (or puree in batches in a blender). Add cheese, tempered sour cream, lemon, and dill. Then season to taste with salt.
Serve hot, in bowls, topped with extra dill.

Nutrition Facts : Calories 440 kcal, Carbohydrate 47 g, Protein 16 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 54 mg, Sodium 1137 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving

DILL PICKLE SOUP

Dill Pickle Soup image

This soup is made from a century-old Swiss recipe. Traditionally it is a winter soup, but we serve it year-round because of the demand.-Nancy Ross, Salem, Oregon More Pickle Recipes»

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

Ingredients

1 cup butter, cubed
1/2 medium onion, finely chopped
3 to 4 garlic cloves, minced
1/2 cup all-purpose flour
1-1/2 quarts chicken broth
1 cup white wine or additional chicken broth
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
3 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon dill weed
1 teaspoon curry powder
1/2 teaspoon white pepper
2 bay leaves
2 cups warm whole milk
Dash green food coloring, optional
Croutons, optional

Steps:

In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, stir in food coloring and serve with croutons.

Nutrition Facts : Calories 264 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1579mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

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