Description
A creamy, tangy, and savory soup made with potatoes, carrots, and dill pickles. This unique dish is a must-try for those who love pickles!
Ingredients
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- 4 cups chicken or vegetable broth
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and grated
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dill pickles, grated
- 1/2 cup dill pickle juice
- 1 bay leaf
- 1 tsp dried dill (or 1 tbsp fresh dill)
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1/2 cup cooked bacon bits (optional, for garnish)
- Extra chopped fresh dill (for garnish)
Instructions
- Cook the Vegetables – In a large pot, bring the broth to a boil. Add diced potatoes, carrots, onion, garlic, bay leaf, and dried dill. Reduce heat and let simmer for 15 minutes, until potatoes are tender.
- Add the Pickles – Stir in the grated pickles and pickle juice. Simmer for another 5 minutes.
- Make the Creamy Base – In a small pan, melt butter and whisk in the flour to make a roux. Cook for 1 minute, then whisk in heavy cream and sour cream. Slowly stir the mixture into the soup.
- Final Touches – Remove the bay leaf. Stir well and season with salt and black pepper to taste. Let simmer for another 5 minutes.
- Serve & Enjoy – Ladle into bowls, garnish with fresh dill and bacon bits if using, and serve hot!
Notes
- For a vegetarian version, use vegetable broth and skip the bacon.
- If you love extra tang, add a splash more pickle juice before serving!
- Serve with crusty bread for the ultimate comfort meal.