Save Pin A tangy, creamy potato soup brightened by dill pickles—this unexpected winter warmer is rich, satisfying, and bursting with flavor.
I first tried this creamy dill pickle soup on a chilly evening and it quickly became a family favorite for its comforting taste and easy preparation.
Ingredients
- Vegetables: 2 tbsp unsalted butter, 1 medium onion finely chopped, 2 large carrots peeled and diced, 2 celery stalks diced, 3 medium russet potatoes peeled and diced
- Broth & Dairy: 4 cups vegetable broth, 1 cup whole milk, 1 cup sour cream, 2 tbsp all-purpose flour
- Pickles & Flavorings: 1 cup dill pickles finely chopped, 1/2 cup pickle brine (from the jar), 2 tbsp fresh dill chopped (or 1 tbsp dried dill), 1 bay leaf, 1 tsp dried thyme, Salt and black pepper to taste
Instructions
- Step 1:
- In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery cook until softened about 5 minutes.
- Step 2:
- Stir in the potatoes and cook for 2 minutes.
- Step 3:
- Add the vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender about 15 minutes.
- Step 4:
- In a small bowl, whisk together the flour and milk until smooth. Stir this mixture into the soup and simmer until slightly thickened about 5 minutes.
- Step 5:
- Remove the bay leaf. Stir in the chopped pickles, pickle brine, and dill. Let simmer for 5 minutes.
- Step 6:
- Turn off the heat. Whisk the sour cream in a separate bowl with a ladleful of hot soup to temper, then stir into the pot.
- Step 7:
- Season with salt and pepper to taste. Serve hot, garnished with extra dill if desired.
Save Pin We love serving this soup with rye bread or crusty rolls which brings back fond memories of cozy family dinners.
Required Tools
Large pot, cutting board and knife, whisk, ladle
Allergen Information
Contains milk and sour cream (dairy). Contains wheat (flour). Always check pickle and broth labels for hidden allergens.
Nutritional Information (per serving)
Calories 285, Total Fat 13 g, Carbohydrates 36 g, Protein 6 g
Save Pin This creamy dill pickle soup makes a perfect comforting meal on chilly days and is easy to customize for dietary preferences.
Recipe FAQs
- → Can I make this soup vegan?
Yes, substitute the butter, milk, and sour cream with plant-based alternatives to keep it creamy and delicious without dairy.
- → What pickles are best for this soup?
Dill pickles with a firm texture and tangy flavor work best, enhancing the soup’s brightness without overpowering it.
- → How do I achieve the creamy texture?
Whisking flour into milk before adding it thickens the broth smoothly, while sour cream adds richness and a velvety feel.
- → Can I use fresh dill instead of dried?
Fresh dill adds vibrant flavor; use about twice the amount of fresh compared to dried to maintain the herb’s brightness.
- → What sides complement this soup well?
Serve with crusty rye bread or rustic rolls to soak up the flavorful broth and complete the meal.