Description
This creamy, tangy Dill Pickle Soup is a unique and hearty comfort dish packed with the briny bite of pickles, warming spices, and tender potatoes. Perfect for pickle lovers, it’s a surprisingly delicious twist on traditional potato soup that’s both savory and satisfying. Keywords: dill pickle soup, creamy pickle soup, tangy potato soup, comfort food soup, easy dill soup
Ingredients
Units
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- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 medium potatoes, peeled and diced
- 1 cup chopped dill pickles
- 1/2 cup pickle juice (from the jar)
- 1 teaspoon dried dill or 2 tablespoons fresh dill
- 1 teaspoon celery seed
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt, to taste
- Optional: chopped fresh dill and extra pickles for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook for another 30 seconds.
- Pour in the broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add chopped dill pickles, pickle juice, dill, celery seed, and black pepper. Simmer for another 5 minutes.
- In a separate bowl, whisk together sour cream and flour until smooth.
- Gradually stir the sour cream mixture into the soup, letting it thicken for about 5 more minutes.
- Taste and add salt as needed.
- Serve hot, garnished with fresh dill and extra chopped pickles if desired.
Notes
- For a vegetarian version, use vegetable broth.
- For a thicker soup, mash some of the cooked potatoes before adding the sour cream mixture.
- Add cooked bacon or sausage for a meatier version.
- Sour cream can be swapped for Greek yogurt for a tangier and lighter option.
Nutrition
- Calories: ~250
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
