Instant Pot Dill Pickle Chowder

Name: Instant Pot Dill Pickle Chowder
Ingredients: 2 tablespoons (1/4 stick) salted butter; 1 Vidalia (sweet) onion, diced; 2 medium carrots, peeled and diced; 2 ribs celery, diced; 3 cloves garlic, minced or pressed; 4 cups garlic or chicken broth (I use 4 teaspoons Garlic Better Than Bouillon + 4 cups water); 1 (20-ounce) jar kosher dill pickles, diced with 1 cup of their juices reserved (NOTE: I prefer Claussen "Sandwich Slices" for easiest dicing - see video for more explanation. These are found in the refrigerated section of your market). Save some diced pi; 2 pounds Idaho/russet potatoes, peeled and roughly chopped; 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); 1 1/2 cups heavy cream or half-and-half; 1 teaspoon celery salt or seasoned salt; 1 teaspoon ground pepper; 1 teaspoon Old Bay seasoning (optional); 3 sprigs fresh dill leaves, plus more for garnish

"If you're a lover of all things pickle, prepare yourself for your new favorite soup. This isn't the first dill pickle-style soup and it certainly won't be the last, but it will be the best! I use a sweet onion, carrot, celery and potato base laced with savory dill pickle juice prior to pressure cooking. From there, we blend the soup up directly in the Instant Pot before putting on the final pickle-y and dairy finishes. This dill pickle chowder isn't even close to overpowering and is the perfect embodiment of comfor..."

INGREDIENTS

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2 tablespoons (1/4 stick) salted butter

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1 Vidalia (sweet) onion, diced

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2 medium carrots, peeled and diced

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2 ribs celery, diced

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3 cloves garlic, minced or pressed

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4 cups garlic or chicken broth (I use 4 teaspoons Garlic Better Than Bouillon + 4 cups water)

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1 (20-ounce) jar kosher dill pickles, diced with 1 cup of their juices reserved (NOTE: I prefer Claussen "Sandwich Slices" for easiest dicing - see video for more explanation. These are found in the refrigerated section of your market). Save some diced pi

•

2 pounds Idaho/russet potatoes, peeled and roughly chopped

•

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)

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1 1/2 cups heavy cream or half-and-half

•

1 teaspoon celery salt or seasoned salt

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1 teaspoon ground pepper

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1 teaspoon Old Bay seasoning (optional)

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3 sprigs fresh dill leaves, plus more for garnish

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