Save A tangy, comforting soup with creamy potatoes, aromatic vegetables, and plenty of dill pickles—an unexpected winter warmer that brings pickles to center stage.
This recipe reminds me of cozy winter nights when the warmth of the soup fills the house and everyone gathers around the table with satisfied smiles.
Ingredients
- Onion: 1 medium, finely chopped
- Carrots: 2 medium, peeled and diced
- Potatoes: 2 medium, peeled and cubed
- Celery stalks: 2, diced
- Garlic: 2 cloves, minced
- Dill pickles: 1 cup, coarsely grated or finely chopped
- Dill pickle juice: 1/2 cup
- Unsalted butter: 3 tablespoons
- Sour cream: 1/2 cup
- Heavy cream: 1/2 cup
- Vegetable broth: 4 cups
- Dried dill (or fresh dill): 1 teaspoon dried or 2 teaspoons fresh, chopped
- Bay leaf: 1
- Ground black pepper: 1/2 teaspoon
- Salt: to taste
- All-purpose flour: 2 tablespoons
Instructions
- Step 1:
- In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
- Step 2:
- Stir in the flour and cook for 1 minute, making a light roux.
- Step 3:
- Gradually pour in the vegetable broth, stirring constantly to avoid lumps.
- Step 4:
- Add the potatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Step 5:
- Stir in the grated pickles and pickle juice. Simmer for 5 more minutes.
- Step 6:
- In a small bowl, whisk together the sour cream and heavy cream. Temper the mixture by slowly adding a ladleful of hot soup while whisking, then stir the mixture back into the pot.
- Step 7:
- Add dill and black pepper. Simmer gently for 23 minutes. Adjust seasoning with salt and more pickle juice if desired.
- Step 8:
- Remove bay leaf. Serve hot, garnished with extra dill and a swirl of sour cream if desired.
Save This soup has become a family favorite especially during cold months when everyone looks forward to that tangy dill flavor.
Allergen Information
Contains dairy (butter, sour cream, heavy cream), contains gluten (all-purpose flour). For gluten-free, substitute with gluten-free flour. Always check pickle and broth labels for hidden allergens.
Nutritional Information
Calories: 265, Total Fat: 16 g, Carbohydrates: 24 g, Protein: 5 g per serving.
Serving Suggestions
Serve with rye bread or crusty rolls for a complete meal and enjoy the unique blend of creamy and tangy flavors.
Save This creamy dill pickle soup is perfect for warming up chilly days and impressing guests with a unique twist on traditional soups.
Recipe Q&A
- → What gives this soup its tangy flavor?
The tanginess comes from the combination of grated dill pickles and dill pickle juice, which infuse the soup with bright, piquant notes.
- → Can I substitute the dairy ingredients?
Yes, for a lighter texture you can use half-and-half or plain yogurt instead of sour cream and heavy cream.
- → Which potatoes work best to achieve a creamy texture?
White potatoes or Yukon Golds are ideal for creating a smooth, creamy texture without falling apart.
- → Is it possible to add protein to this dish?
Adding diced cooked chicken or ham can boost protein and complement the flavors nicely.
- → How can I make this soup gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend to keep the soup thickened and safe for gluten-free diets.
- → What type of bread pairs well with this soup?
Rye bread or crusty rolls are excellent accompaniments that complement the soup's tangy and creamy profile.