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
- Sauté 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 sauté 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.