Description
This Dill Pickle Soup is a comforting and tangy dish that combines tender potatoes, carrots, and dill pickles in a creamy broth enriched with sour cream and butter. Infused with dill pickle juice and Old Bay seasoning, it offers a unique, zesty flavor perfect for chilly days or when you’re craving something savory and slightly sour. This easy-to-make soup yields 8 servings and is a delightful twist on classic comfort food.
Ingredients
Scale
Broth and Vegetables
- 5 1/2 cups low sodium chicken broth
- 2 pounds potatoes, peeled and cut into bite-sized pieces
- 4 carrots, diced
- 1 cup diced dill pickles
Thickener and Creaminess
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
Seasonings
- 2 cups dill pickle juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt (adjust after tasting)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Cook Vegetables: In a large pot, combine the chicken broth, peeled and cut potatoes, diced carrots, and unsalted butter. Bring the mixture to a boil over medium-high heat and cook until the potatoes and carrots are tender and easily pierced with a fork. Then add the diced dill pickles and reduce the heat to medium, allowing the soup to simmer gently.
- Prepare and Add Thickening Paste: In a medium mixing bowl, stir together the all-purpose flour, sour cream, and water to form a smooth paste. Gradually whisk the sour cream mixture into the simmering soup spoonful by spoonful. Although small lumps of flour may appear initially, continue stirring as the heat will break them down and thicken the soup evenly.
- Season and Finish Soup: Add the dill pickle juice, Old Bay seasoning, salt (after tasting to adjust), black pepper, and optional cayenne pepper to the soup. Stir well and let the soup simmer for an additional 5 minutes to meld the flavors perfectly. Remove from heat and serve hot.
Notes
- Adjust salt after adding dill pickle juice as it can be quite salty.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- The optional cayenne pepper adds a mild heat; omit if you prefer a milder soup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
