Dill Pickle and Potato Soup
Dill Pickle and Potato Soup is a creamy, tangy, and savory dish that balances the richness of potatoes with the zesty punch of pickles. It’s an unexpected but delicious combination that creates a unique, satisfying bowl of comfort.
Equipment
- Large pot For cooking the soup
- Ladle For serving
- whisk For mixing the broth and flour
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 3 cloves garlic minced
- 2 tablespoons flour for thickening
- 4 cups vegetable or chicken broth
- 3 cups potatoes peeled and diced
- 1 cup dill pickles chopped
- ½ cup pickle juice
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ½ teaspoon dried dill or 1 tablespoon fresh dill
- ½ cup sour cream
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in garlic and cook for another minute.
- Sprinkle in flour and stir well to coat the onions. Cook for 1 minute, then slowly whisk in broth to prevent lumps.
- Add diced potatoes and bring to a gentle simmer. Cook for about 15 minutes or until potatoes are tender.
- Stir in chopped dill pickles and pickle juice. Let the soup cook for another 5 minutes, allowing the flavors to blend.
- Lower the heat and stir in sour cream and dill. Taste and adjust seasoning with salt and black pepper.
- Serve warm, garnished with extra dill or crispy bacon crumbles if desired.
Notes
- For a thicker consistency, mash some of the potatoes before adding the pickles.
- Leftovers store well in the fridge for up to 3 days.
- Pair with rye bread or grilled cheese for a complete meal.
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