Dill Pickle Soup

Dill pickle soup is the perfect dish for pickle lovers! It's creamy, tangy, and full of comforting flavors. This recipe is quick to whip up and is packed with tender potatoes, sweet carrots, and the unmistakable crunch of dill pickles.

Course Main Dish (Quick and Easy)

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 223kcal

Author Marye Audet-White

Equipment

Large pot or Dutch oven
Whisk
Ladle
Knife and cutting board
Grater
Measuring cups and spoons
Peeler

Ingredients

1 tablespoon olive oil
2 cups red onion peeled and finely minced
¾ cup carrot grated
1 cup dill pickles diced
5 cups chicken stock
3 potatoes peeled and cubed
¼ cup milk I prefer evaporated milk
2 tablespoons flour
¼ cup pickle juice
1 teaspoon salt
¼ teaspoon black pepper
4 tablespoons fresh dill chopped

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely minced red onion and sauté for about 3 minutes until soft and fragrant.
Stir in the grated carrots and diced dill pickles. Cook for an additional 2 minutes, allowing the flavors to meld.
Pour in the chicken broth and bring it to a boil.
Add the cubed potatoes and lower the heat to a simmer. Let the potatoes cook until tender, about 10-15 minutes.
In a small bowl, whisk together the milk and flour until smooth. Slowly pour this mixture into the soup while stirring constantly.
Cook for an additional 5 minutes, allowing the soup to thicken.
Stir in the pickle juice, salt, black pepper, and fresh dill. Taste the soup and adjust the seasonings if necessary. Let the soup simmer for another 2-3 minutes.
Ladle the soup into bowls and garnish with a sprig of fresh dill.

Notes

Storage:

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through.

Tips:

- For a smoother texture, use an immersion blender to blend the soup to your desired consistency before adding the pickle juice and fresh dill.

- If the soup is too thick, thin it out with an additional broth.

- Adjust the pickle juice quantity based on your taste. Start with ¼ cup and add more for extra tang.

- Try different brands of dill pickles to see which works best.

Nutrition