Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This is one of my favourite soups that I can make in less than thirty minutes. Enjoy a bowl of hearty and satisfying bowl of this Dill Pickle Soup any time, especially on cold days.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 medium onion finely minced
2 tbsp unsalted butter
1 large carrot grated on large holes of a box grater
5 cups vegetable broth or chicken broth if you want
1 cup dill pickles cut in half lengthwise and then thinly sliced
3 medium potato peeled and cubed
4 tbsp fresh dill chopped
1 ½ tbsp flour
4-5 tbsp pickle juice
4 ½ tbsp sour cream
1 tsp salt
¼ tsp black pepper
How to make Dill Pickle Soup
Step 1: Combine the sour cream, flour, and 3 tbsp of dill pickle juice in a medium bowl until well combined.
Step 2: In a large non-stick pan, heat the butter over medium heat. Once the butter has melted, add the onion and carrot to the pan. Cook for about 7 minutes or until the veggies start to soften. Then, stir in the pickles and continue to cook for additional 3 minutes.
Step 3: To a large stockpot, add the broth. Add the potatoes to the pot once the broth is boiling, then adjust the heat to medium-low and cook the potatoes for about 10 minutes.
Step 4: Into the pot, add the sauteed veggies, salt, pepper, sour cream, and flour mixture. Cook for 5 minutes more or until the potatoes are fork-tender.
Step 5: Take off the heat when done and serve the soup right away. If desired, garnish with some fresh dill.
Notes:
If you want the mixture to be quite liquidy, I suggest adding tbsp of pickle juice or a couple of vegetable broth from the same pot as potatoes.
Feel free to adjust the amount of pickle juice. You can add more (1 tbsp at a time) if you prefer your soup to be brinier.
Keep any leftovers for a day in the fridge. Or keep in airtight freezer-friendly bags and freeze for up to 6 months.
To defrost, transfer the soup into a pot and simmer for about 5 to 10 minutes.
Nutrition Facts:
Calories: 276kcal | Carbohydrates: 35.8g | Protein: 10.6g | Fat: 10.7g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 4129mg | Potassium: 1117mg | Fiber: 4.8g | Sugar: 4.4g | Calcium: 114mg | Iron: 4mg
Ingredients
- 1 medium onion finely minced
- 2 tbsp unsalted butter
- 1 large carrot grated on large holes of a box grater
- 5 cups vegetable broth or chicken broth if you want
- 1 cup dill pickles cut in half lengthwise and then thinly sliced
- 3 medium potato peeled and cubed
- 4 tbsp fresh dill chopped
- 1 ½ tbsp flour
- 4-5 tbsp pickle juice
- 4 ½ tbsp sour cream
- 1 tsp salt
- ¼ tsp black pepper
Instructions
Step 1: Combine the sour cream, flour, and 3 tbsp of dill pickle juice in a medium bowl until well combined.
Step 2: In a large non-stick pan, heat the butter over medium heat. Once the butter has melted, add the onion and carrot to the pan. Cook for about 7 minutes or until the veggies start to soften. Then, stir in the pickles and continue to cook for additional 3 minutes.
Step 3: To a large stockpot, add the broth. Add the potatoes to the pot once the broth is boiling, then adjust the heat to medium-low and cook the potatoes for about 10 minutes.
Step 4: Into the pot, add the sauteed veggies, salt, pepper, sour cream, and flour mixture. Cook for 5 minutes more or until the potatoes are fork-tender.
Step 5: Take off the heat when done and serve the soup right away. If desired, garnish with some fresh dill.
Notes
If you want the mixture to be quite liquidy, I suggest adding tbsp of pickle juice or a couple of vegetable broth from the same pot as potatoes. Feel free to adjust the amount of pickle juice. You can add more (1 tbsp at a time) if you prefer your soup to be brinier. Keep any leftovers for a day in the fridge. Or keep in airtight freezer-friendly bags and freeze for up to 6 months. To defrost, transfer the soup into a pot and simmer for about 5 to 10 minutes.
