Dill Pickle Soup

 

 

Dill Pickle Soup

Ingredients

2 tablespoons unsalted butter – for sautéing

1 cup yellow onion, finely diced

1 cup carrots, peeled and diced

1 cup celery, diced

2 cloves garlic, minced

4 cups vegetable or chicken broth – choose your preference for flavor depth

½ cup dill pickle brine (optional, from the jar) – adds a tangy punch

1 pound potatoes (about 2 medium), peeled and diced into ½-inch cubes

2 cups dill pickles, finely chopped

½ cup sour cream (optional) – for creaminess and tang

2 tablespoons all-purpose flour (optional, use gluten-free if needed) – to slightly thicken

2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)

Kosher salt and freshly ground black pepper, to taste

Instructions

Sauté the Vegetables

In a large pot or Dutch oven, melt the butter over medium-high heat. Add the diced onion, carrot, and celery. Cook for 7–10 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Add Garlic

Stir in the chopped garlic and cook for about 30 seconds, just until fragrant—be careful not to let it burn.

Simmer with Broth and Potatoes

Pour in the vegetable or chicken broth along with the optional pickle brine. Add the diced potatoes and bring the mixture to a gentle boil. Once boiling, reduce the heat and simmer for 10–15 minutes, or until the potatoes are fork-tender.

Add Pickles

Stir in the chopped dill pickles and let the soup simmer for another 3–5 minutes, allowing the briny flavor to infuse the broth.

Optional Thickening with Sour Cream and Flour

In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir the mixture into the soup and continue to simmer for 3–5 minutes more, or until the soup slightly thickens.

Finish and Serve

Remove the soup from heat. Stir in the chopped fresh dill (or dried dill, if using), then season with salt and pepper to taste. Serve warm and enjoy the tangy, creamy comfort!