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

Units Scale

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

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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.