Dill Pickle Soup
This Dill Pickle Soup recipe is a savory delight that combines dill pickles, potatoes, and creamy broth for a comforting meal any time.
Servings: 8 servings
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 small sweet onion small diced
- 1 cup small-diced carrot peeled
- 3 cloves garlic minced
- 4 tablespoons all-purpose flour
- 6 cups unsalted chicken stock
- 3 cups 1/2-inch diced russet potatoes peeled
- 1 ½ cups chopped dill pickles
- 2 dried bay leaves
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- ½ cup pickle juice
- ½ cup sour cream
- ¼ cup heavy cream
- 2 teaspoons granulated sugar
- 2 tablespoons fresh chopped dill plus more for garnish
Instructions
- In a Dutch oven or large stockpot over medium heat, melt the butter. Add the onions and carrots and cook until softened, occasionally stirring for 10 minutes. Add the garlic and cook until fragrant, 30 seconds.
- Add the flour and stir everything together well. Cook for 1 minute.
- Slowly stream in the chicken stock while constantly stirring to avoid lumps.
- Add the potatoes, pickles, bay leaves, pepper, and salt, and stir to combine.
- Bring to a boil, cover, reduce to a simmer, and simmer for 20-25 minutes or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Add the pickle juice, sour cream, heavy cream, and sugar, stir to incorporate, and cook for 5 more minutes.
- Stir in the fresh dill.
- Serve with additional dill for garnish if desired.
Notes
- This is an extremely flavorful and comforting soup. The pickle flavor is not overwhelming at all!
- You can use vegetable stock in place of chicken to make this vegetarian.
- Other vegetables that would be good to add include celery, bell pepper, zucchini, summer squash, or wilt in baby spinach or chopped kale at the end.
- Served with crusty bread, this makes the best lunch or dinner. It may sound a little odd at first, but one taste and you will be hooked.
- Other fresh herbs that would be good are thyme, rosemary, parsley, or tarragon.
- Stir in cooked egg noodles or macaroni for a fun twist.
- Keep leftovers in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through. Freeze for up to 3 months.
Nutrition
Calories: 260kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 866mg | Potassium: 594mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3113IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 1mg
