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Export 12 ingredients for grocery delivery
Step 1
Heat the olive oil in a medium pot over medium-high heat. Add the onion, and cook for 4-6 minutes, or until it begins to soften.
Step 2
Add the leek, garlic, carrots and celery, stirring to combine. Let cook, stirring occasionally for 5-7 minutes, or until the vegetables begin to soften.
Step 3
Add the potatoes, chopped pickles, vegetable broth and brine. Bring to a boil, and reduce to simmer, covered for 15-20 minutes, or until the vegetables are fork-tender. Remove from the heat.
Step 4
Add the yogurt to a medium, heat-proof bowl. Whisk in 1 cup of the soup broth until well combined, and slowly pour the yogurt mixture into the soup, stirring to combine. Add the dill. Season with salt and pepper, to taste.