Creamy Dill Pickle Soup

Creamy Dill Pickle Soup is a comforting and unique dish that perfectly blends the tangy flavor of pickles with a creamy, hearty base. Itโ€™s a crowd-pleaser thatโ€™s sure to impress your family or guests.

Why Youโ€™ll 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

  1. Sautรฉ Aromatics:ย In a large pot, melt butter over medium heat. Add chopped onion and garlic, and sautรฉ until soft and fragrant.
  2. 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.
  3. Add Pickles:ย Stir in grated dill pickles and pickle juice. Allow the soup to simmer for about 5 minutes to meld the flavors.
  4. 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.
  5. 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 thatโ€™s easy to make and full of tangy, creamy goodness. Whether youโ€™re serving it as a starter or a main course, itโ€™s a recipe thatโ€™s 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!

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Creamy Dill Pickle Soup

Creamy Dill Pickle Soup

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  • Author: KimEasy
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. Add Pickles and Juice
    Stir in the grated pickles and pickle juice. Simmer for 5 more minutes to allow the flavors to blend.
  4. 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.
  5. 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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