Dill Pickle Soup
This creamy dill pickle soup is the perfect mix of tangy, savory, and comforting flavors. Made with simple, budget-friendly ingredients, it’s an easy and delicious way to bring bold flavor to your dinner table.
Ingredients
- 4 medium russet potatoes peeled and diced
- 1 large carrot grated
- 3 cups chicken or vegetable broth
- 1½ cups chopped dill pickles
- ½ cup pickle juice
- 1 cup sour cream
- ¼ cup all-purpose flour
- 3 cloves garlic minced
- 1 teaspoon dried dill or 1 tablespoon fresh dill chopped
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
Instructions
- In a large pot over medium-high heat, bring the broth to a boil.
- Add the diced potatoes and grated carrot to the pot. Reduce heat to medium and simmer for 15 minutes, or until the potatoes are tender.
- Stir in the chopped pickles and cook for another 5 minutes.
- In a small bowl, whisk together the sour cream and flour until smooth.
- Slowly ladle about ½ cup of hot broth into the sour cream mixture, whisking constantly to prevent lumps.
- Pour the sour cream mixture back into the pot, stirring well to combine.
- Add the pickle juice, minced garlic, dill, black pepper, and salt. Stir and let the soup simmer for another 5 minutes, allowing the flavors to blend.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with extra fresh dill if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.