Description
This Creamy Dill Pickle Soup is a tangy, comforting dish that’s perfect for pickle lovers. Combining creamy broth with the bold flavor of dill pickles, it’s an unexpected and delicious twist on traditional soup recipes.
Ingredients
Units
Scale
- 4 cups chicken or vegetable broth
- 1 cup dill pickle juice
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 carrots, grated
- 3 garlic cloves, minced
- 1 cup dill pickles, chopped
- 1 cup sour cream or heavy cream
- 3 tbsp all-purpose flour
- 1 tbsp olive oil or butter
- 1 tsp dried dill (or 2 tbsp fresh dill, chopped)
- Salt and pepper, to taste
Instructions
1. Cook the Vegetables
- Heat the olive oil or butter in a large pot over medium heat.
- Sauté the onion and garlic until softened and fragrant, about 3–4 minutes.
- Add the grated carrots and cook for another 2 minutes.
2. Add Broth and Potatoes
- Pour in the chicken or vegetable broth and bring to a boil.
- Add the diced potatoes and reduce the heat to a simmer. Cook for 15–20 minutes, or until the potatoes are tender.
3. Thicken the Soup
- In a small bowl, whisk together the sour cream and flour until smooth.
- Ladle a bit of the hot broth into the sour cream mixture and whisk to temper it.
- Slowly pour the mixture back into the soup, stirring constantly to prevent lumps.
4. Add Pickles and Pickle Juice
- Stir in the chopped dill pickles and pickle juice.
- Add the dried or fresh dill, then simmer for an additional 5–7 minutes to blend the flavors.
5. Adjust Seasoning and Serve
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh dill or a dollop of sour cream if desired.
Notes
- Texture: For a smoother soup, blend part of the soup before adding the pickles and pickle juice.
- Pickle Variety: Use your favorite dill pickles, but avoid sweet pickles for the best flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.