Why You’ll Love This Recipe
Creamy Dill Pickle Soup is a delightful, tangy, and comforting dish that combines the unique flavor of dill pickles with a rich, creamy base. It’s the perfect soup for pickle lovers, offering a savory, slightly sour taste balanced by smooth, hearty textures. This soup is easy to prepare, budget-friendly, and ideal for cold weather or when you’re craving something different yet satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Dill pickles
- Potato (russet or Yukon gold)
- Onion
- Carrots
- Celery
- Garlic
- Chicken or vegetable broth
- Sour cream
- Heavy cream
- All-purpose flour
- Butter
- Fresh dill
- Salt and pepper
- Pickle juice
Directions
- In a large pot, melt the butter over medium heat. Add onions, carrots, celery, and garlic, and sauté until softened.
- Stir in the flour to create a roux, cooking for 1-2 minutes until lightly golden.
- Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
- Add the diced potatoes and bring the mixture to a boil. Reduce heat and simmer until potatoes are tender.
- Stir in the chopped dill pickles and pickle juice. Simmer for another 5 minutes.
- In a separate bowl, whisk together sour cream and heavy cream. Temper the mixture with a ladle of hot soup, then slowly stir it back into the pot.
- Add fresh dill, and season with salt and pepper to taste.
- Simmer for an additional 5 minutes without bringing it to a boil.
- Serve hot, garnished with extra fresh dill if desired.
Servings and Timing
This recipe yields 4-6 servings. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes, making the total time around 45 minutes.
Variations
- Vegan Option: Use plant-based butter, vegetable broth, and replace sour cream and heavy cream with coconut cream or cashew cream.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce.
- Meaty Version: Stir in cooked, crumbled bacon or diced ham for added protein.
- Low-Carb: Substitute potatoes with cauliflower florets.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over medium heat, stirring occasionally. Avoid boiling to maintain the creamy texture. If the soup thickens too much, add a splash of broth to adjust the consistency.
FAQs
1. Can I use dill pickle relish instead of chopped pickles?
Yes, but it may alter the texture and make the soup slightly sweeter. Adjust the amount based on your taste preference.
2. Is this soup gluten-free?
Not as written, but you can use a gluten-free flour blend or cornstarch to thicken the soup.
3. What type of potatoes work best?
Russet or Yukon gold potatoes are ideal because they provide a creamy texture when cooked.
4. Can I freeze Creamy Dill Pickle Soup?
Freezing is not recommended as the dairy may separate upon thawing. However, if you must freeze it, do so before adding the cream.
5. How do I make the soup less sour?
Reduce the amount of pickle juice and balance with a bit of sugar or more cream to mellow the tanginess.
6. Can I add cheese to this soup?
Yes, adding shredded cheddar cheese can enhance the flavor and make it even creamier.
7. Is this soup served hot or cold?
It is traditionally served hot, but some enjoy it chilled as well.
8. Can I make this soup in a slow cooker?
Yes, cook the vegetables and broth on low for 4-6 hours, then add the cream mixture and pickles in the last 30 minutes.
9. What can I serve with Creamy Dill Pickle Soup?
It pairs well with crusty bread, sandwiches, or a fresh green salad.
10. How can I thicken the soup if it’s too runny?
Simmer the soup uncovered to reduce liquid or add a cornstarch slurry for a thicker consistency.
Conclusion
Creamy Dill Pickle Soup is a unique, flavorful dish that’s sure to surprise and delight your taste buds. With its tangy, savory notes and rich, comforting texture, it’s perfect for cozy dinners or when you want to try something new. Versatile and easy to customize, this soup will quickly become a favorite in your recipe collection.
Print
Creamy Dill Pickle Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Description
Creamy Dill Pickle Soup is a comforting, tangy, and savory dish that’s packed with the bold flavor of dill pickles, balanced by a creamy, velvety broth. Inspired by traditional Polish zupa ogórkowa, this soup features tender potatoes, fresh dill, and a delightful briny kick—perfect for pickle lovers!
Ingredients
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup dill pickle juice (from the pickle jar)
- 1 cup chopped dill pickles
- 1 cup sour cream
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp dried dill or 2 tbsp fresh dill, chopped
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the garlic and cook for another 1 minute until fragrant. - Cook the Potatoes:
Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are tender, about 10-15 minutes. - Prepare the Cream Mixture:
In a separate bowl, whisk together the sour cream, heavy cream, and flour until smooth. - Combine and Thicken:
Slowly stir the cream mixture into the soup, ensuring there are no lumps. Add the pickle juice, chopped pickles, dill, black pepper, and a pinch of salt. Simmer gently for another 5-7 minutes, stirring occasionally until the soup thickens. - Adjust Seasoning:
Taste the soup and adjust the seasoning as needed. Add more pickle juice for extra tang or salt if needed. - Serve:
Ladle the soup into bowls and garnish with extra fresh dill or chopped pickles if desired. Serve hot with crusty bread on the side.
Notes
- For Extra Creaminess: Use an immersion blender to partially blend the soup before adding the pickles for a smoother texture.
- Make it Vegetarian: Use vegetable broth instead of chicken broth.
- Add Protein: Stir in cooked, shredded chicken or crispy bacon bits for a heartier version.
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