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Ingredients
US|METRIC
4 SERVINGS
- 5 gold potatoes (medium, cubed, about 4 cups either with or without skins)
- 5 dill pickles (Kosher, chopped, I love Bubbies Brand)
- 2 rib celery (chopped)
- 1 small carrot (diced)
- 1/2 medium onion (Chopped, 1.5 cups)
- 2 Tbsp. vegan butter (or Grape Seed Oil)
- 3 Tbsp. fresh dill (chopped, plus more for garnish)
- 2 cloves garlic (minced)
- 3 1/2 cups water (or Vegetable Broth)
- 2 cups milk (Plant, I used Oatly)
- 1 cup vegan sour cream (I used Tofutti Brand)
- 1/2 cup pickle brine
- salt (& Peppr to taste)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium390mg16% |
| Potassium1550mg44% |
| Protein16g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber9g36% |
| Sugars13g |
| Vitamin A45% |
| Vitamin C60% |
| Calcium30% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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