Description
Creamy Dill Pickle Soup is a warm, tangy, and comforting soup featuring chopped dill pickles, pickle juice, potatoes, broth, and sour cream — all blended into a rich, creamy bowl of flavor that’s especially perfect for pickle lovers.
Ingredients
- 2 Tbsp butter or olive oil
- 1 yellow onion, finely chopped
- 2 carrots, shredded or finely chopped
- 2 celery stalks, sliced (optional)
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 3 cups potatoes, peeled and diced
- 1 to 1½ cups chopped dill pickles (about 4–5 large pickles)
- ½ cup to 1 cup pickle juice (adjust to taste)
- ½ cup sour cream
- 2 Tbsp all‑purpose flour (optional, for thickening)
- 2 Tbsp fresh dill (or 1 Tbsp dried dill)
- Salt and black pepper, to taste
- Optional: crushed red pepper flakes, heavy cream for extra richness
Instructions
- Heat butter or oil in a large pot over medium heat. Sauté onion (and celery if using) until softened, about 4–5 minutes.
- Add carrots and garlic and cook for another 1–2 minutes until fragrant.
- Pour in the broth and add the potatoes. Season with salt and pepper. Bring to a gentle simmer and cook until potatoes are fork‑tender, about 12–15 minutes. (This matches the preparation from one version of the recipe.) :contentReference[oaicite:0]{index=0}
- Stir in the chopped dill pickles and the pickle juice, then simmer for another 2–3 minutes to blend flavors.
- In a small bowl, mix sour cream and flour until smooth (if using the flour thickener). Slowly whisk in a bit of the hot soup liquid to temper the sour cream mixture, then stir it back into the pot. (Referenced in the recipe methods.) :contentReference[oaicite:1]{index=1}
- Turn off heat (or reduce to low). Stir in fresh dill (or dried), and taste and adjust seasoning — add more pickle juice or broth if needed to adjust tang or salt.
- Serve hot, optionally topped with extra dill, pickle slices, or a splash of cream.
Notes
- Use classic dill pickles (not sweet or bread‑and‑butter types) for the proper tangy profile. :contentReference[oaicite:2]{index=2}
- If you want a thinner soup, omit or reduce the flour thickener and add more broth. :contentReference[oaicite:3]{index=3}
- For a dairy‑free version, use a dairy‑free sour cream substitute and skip the flour thickening (or use cornstarch). :contentReference[oaicite:4]{index=4}
- Leftovers store in the fridge for up to 3 days. Reheat gently, adding extra broth or water if the soup has thickened too much.
- Freezing is not recommended if you’ve used sour cream and potatoes together, as texture may change.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 860mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
