Creamy Dill Pickle Soup
A tangy and creamy soup inspired by nostalgic flavors, perfect for chilly nights and comfort meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 4 medium russet potatoes, peeled and diced
- 1 cup grated dill pickles
- 1 cup dill pickle brine
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant—about 3 minutes.
- Sprinkle in 2 tablespoons of flour and stir continuously for 1-2 minutes to create a roux.
- Gradually pour in 4 cups of chicken broth, whisking to combine. Bring the mixture to a gentle boil.
- Add the diced potatoes and reduce the heat to a simmer. Cook for about 15 minutes or until the potatoes are tender.
- Stir in the grated pickles, pickle brine, and sour cream. Mix well and let it simmer for another 5 minutes.
- Season with salt and pepper to taste, then toss in the freshly chopped dill right before serving.
- Optional: Use an immersion blender to puree the soup for a smoother texture, leaving a few chunks for authenticity.
Notes
[‘Avoid overcooking potatoes; they should be fork-tender but not mushy.’, ‘Start with less pickle brine and adjust to taste for tanginess.’, ‘Use fresh dill for the best flavor.’, ‘Add sour cream after the soup has cooled slightly to avoid curdling.’, ‘For a vegetarian version, use vegetable broth instead of chicken broth.’]
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2
- Sodium: 800
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
Keywords: dill pickle soup, creamy soup, comfort food, tangy soup, easy dinner, vegetarian option