Creamy Dill Pickle Soup is a comforting and unique dish that perfectly blends the tangy flavor of pickles with a creamy, hearty base. Itโs a crowd-pleaser thatโs sure to impress your family or guests.
Why Youโll Love This Recipe
- Unique Flavor:ย The tangy and savory taste of dill pickles takes a comforting soup to the next level.
- Simple Ingredients:ย You probably already have most of the ingredients in your pantry or fridge.
- Versatile:ย Perfect as a starter or main dish, and easily adaptable for dietary preferences.
- Quick to Make:ย Ready in about 30 minutes, making it ideal for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Onion
- Garlic
- Chicken or vegetable broth
- Potatoes
- Dill pickles
- Pickle juice
- Heavy cream
- All-purpose flour
- Dill (fresh or dried)
- Salt and pepper
Directions
- Sautรฉ Aromatics:ย In a large pot, melt butter over medium heat. Add chopped onion and garlic, and sautรฉ until soft and fragrant.
- Cook Potatoes:ย Add the broth and diced potatoes to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Add Pickles:ย Stir in grated dill pickles and pickle juice. Allow the soup to simmer for about 5 minutes to meld the flavors.
- Make It Creamy:ย In a separate bowl, whisk together the flour and heavy cream until smooth. Slowly stir this mixture into the soup, and cook until the soup thickens.
- Season and Serve:ย Add dill, salt, and pepper to taste. Serve hot, garnished with additional dill if desired.
Servings and Timing
- Servings:ย This recipe serves 4-6 people.
- Prep Time:ย 10 minutes
- Cook Time:ย 20 minutes
- Total Time:ย 30 minutes
Variations
- Vegetarian Option:ย Use vegetable broth instead of chicken broth.
- Gluten-Free:ย Substitute the flour with cornstarch or a gluten-free flour blend.
- Spicy Kick:ย Add a pinch of red pepper flakes or diced jalapeรฑos for some heat.
- Extra Creamy:ย Stir in a dollop of sour cream or Greek yogurt before serving.
- Cheesy:ย Add shredded cheddar cheese for a rich, cheesy twist.
Storage/Reheating
- Storage:ย Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating:ย Reheat on the stove over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through.
- Freezing:ย Avoid freezing as the cream and potatoes may change texture when thawed.
FAQs
1. Can I use low-fat cream?
Yes, but the soup may be less creamy. Full-fat cream provides the best texture.
2. Can I use other types of potatoes?
Absolutely! Yukon Gold or Russet potatoes work best, but any variety will do.
3. How do I make this soup vegan?
Use vegetable broth, plant-based cream, and vegan butter.
4. Can I add protein to this soup?
Yes, shredded chicken or crumbled bacon are great additions.
5. What type of pickles should I use?
Dill pickles work best for their tangy flavor. Avoid sweet pickles.
6. Can I prepare this soup ahead of time?
Yes, prepare it a day in advance and reheat when ready to serve.
7. Can I skip the flour?
Yes, use cornstarch or another thickening agent as a substitute.
8. What can I serve with this soup?
Pair it with crusty bread, crackers, or a side salad.
9. Is pickle juice necessary?
Yes, it enhances the tangy flavor. You can adjust the amount to taste.
10. How can I thicken the soup without flour?
Blend a portion of the soup or use mashed potatoes for natural thickening.
Conclusion
Creamy Dill Pickle Soup is a flavorful, comforting dish thatโs easy to make and full of tangy, creamy goodness. Whether youโre serving it as a starter or a main course, itโs a recipe thatโs sure to delight your taste buds and become a new family favorite. Try it today and enjoy a warm bowl of this unique and satisfying soup!
PrintCreamy Dill Pickle Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Description
This Creamy Dill Pickle Soup is a unique and tangy dish that combines the comforting flavors of potatoes, vegetables, and dill pickles in a rich and creamy broth. It’s hearty, delicious, and perfect for pickle lovers looking for something different!
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large carrot, grated or finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup grated dill pickles
- 1/2 cup pickle juice (adjust to taste)
- 1 cup sour cream
- 3 tbsp all-purpose flour
- 1 tsp dried dill or 1 tbsp fresh dill, chopped
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Sautรฉ Vegetables
Melt butter in a large pot over medium heat. Add the onion, celery, and carrot. Cook until softened, about 5-6 minutes. Add garlic and sautรฉ for another minute. - Cook Potatoes
Pour in the broth and add cubed potatoes. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes or until the potatoes are fork-tender. - Add Pickles and Juice
Stir in the grated pickles and pickle juice. Simmer for 5 more minutes to allow the flavors to blend. - Prepare Cream Mixture
In a small bowl, whisk together the sour cream and flour until smooth. To temper the mixture and prevent curdling, whisk in a ladle of hot soup before adding the mixture back to the pot. Stir well to combine. - Season and Finish
Add dried or fresh dill and adjust salt and pepper to taste. Remove the bay leaves. Serve hot, garnished with additional fresh dill if desired.
Notes
- Use vegetable broth for a vegetarian version.
- Adjust the pickle juice to your preferred level of tanginess.
- For a thicker soup, increase the flour in the sour cream mixture slightly.
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