Description
This Dill Pickle Potato Soup is a unique twist on classic potato soup, combining creamy potatoes with the tangy flavor of dill pickles for a comforting and memorable dish. It’s hearty, flavorful, and perfect for cozy nights, family dinners, or when you want to try something new that’s both simple and delicious.
Ingredients
-
6 medium russet potatoes, peeled and diced
-
3 large carrots, peeled and sliced
-
2 celery stalks, diced
-
1 medium onion, finely chopped
-
2 cloves garlic, minced
-
4 cups vegetable or chicken broth
-
1 ½ cups dill pickles, chopped
-
½ cup pickle juice
-
1 cup sour cream
-
3 tablespoons all-purpose flour
-
4 tablespoons butter
-
1 teaspoon dried dill (or 2 tablespoons fresh dill)
-
1 bay leaf
-
1 teaspoon salt (adjust to taste)
-
½ teaspoon black pepper
-
Fresh dill or extra chopped pickles, for garnish
Instructions
-
Melt the butter in a large soup pot over medium heat. Add onions, carrots, and celery, and sauté for 5–7 minutes until softened. Stir in garlic and cook for another minute.
-
Add diced potatoes, bay leaf, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are tender.
-
In a small bowl, whisk together sour cream and flour until smooth.
-
Stir chopped dill pickles and pickle juice into the soup, letting the flavors combine.
-
Slowly add the sour cream mixture into the hot soup, whisking to blend. Let it cook on low for 5 minutes until slightly thickened.
-
Season with dill, salt, and pepper. Remove the bay leaf before serving. Garnish with fresh dill or chopped pickles.
Notes
-
Use dill pickles only—avoid sweet pickles as they alter the flavor.
-
Adjust the amount of pickle juice to your taste for more or less tang.
-
For a vegetarian option, use vegetable broth instead of chicken broth.
-
If you like extra creaminess, stir in a splash of heavy cream at the end.
-
Leftovers taste even better the next day as the flavors develop more fully
- Prep Time: 15 minutes
- Cook Time: 35 minutes