Description
This tangy and comforting Dill Pickle Soup combines tender potatoes, carrots, and dill pickles in a creamy, flavorful broth enriched with sour cream and a hint of Old Bay seasoning. Perfect for pickle lovers seeking a unique and hearty soup.
Ingredients
Scale
Broth and Vegetables
- 5 1/2 cups chicken broth (low sodium)
- 2 pounds potatoes (peeled and cut into bite-sized pieces)
- 4 carrots (diced)
- 1 cup diced dill pickles
- 1/2 cup unsalted butter
Thickening and Flavoring
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Cook Vegetables: In a large pot, combine chicken broth, peeled and chopped potatoes, diced carrots, and unsalted butter. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes and carrots are tender, about 25-30 minutes. Once tender, add diced dill pickles and continue to simmer gently.
- Prepare Sour Cream Mixture: In a medium bowl, whisk together all-purpose flour, sour cream, and water until a smooth paste forms. Gradually whisk this mixture into the simmering soup one spoonful at a time to prevent clumping. Small flour lumps may appear initially but will break down as the soup cooks.
- Add Pickle Juice and Seasonings: Stir in the dill pickle juice, Old Bay seasoning, salt (adding carefully after tasting to avoid over-salting), black pepper, and optional cayenne pepper. Let the soup simmer for an additional 5 minutes to blend flavors and thicken slightly.
- Finish and Serve: Remove the soup from heat once fully combined and seasoned. Serve hot, enjoying the creamy, tangy, and mildly spicy Dill Pickle Soup.
Notes
- Use low sodium chicken broth to control the saltiness since pickle juice can be salty.
- If you prefer a vegetarian version, substitute vegetable broth for chicken broth and ensure Old Bay seasoning is vegetarian-friendly.
- Cayenne pepper is optional; adjust to taste for mild or spicier heat.
- Small lumps of flour in the soup will dissolve with continued cooking and stirring.
- The soup thickens upon standing; reheat gently with a splash of broth or water if needed.
