Dill Pickle Soup

5 from 1 vote

Dill pickle lovers will go crazy for this deliciously creamy dill pickle soup recipe loaded with tender potatoes, fresh dill, and tangy pickles!

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Servings:

Calories: 342kcal

Add carrots and cooking oil to a large pot set over medium heat. Saute carrots until they are beginning to soften, then add chopped onions. Continue to saute vegetables until the onions and carrots are tender. Finally, add minced garlic and saute for an additional minute.
Reduce the stovetop to medium low heat and melt butter in the pot with the sauteed vegetables, then sprinkle in flour. Whisk to combine and continue to whisk while cooking for three minutes to prevent scorching.
Add the chicken broth and pickle brine in small batches, whisking to combine the liquid before more is added. Repeat until all of the liquid has been added. Then add chopped potatoes, bay leaf, black pepper, and crushed red peppers.
Bring soup a a simmer and cook until potatoes are fork tender.
Place sour cream in a small bowl and temper it by stirring in hot spoonfuls of soup into the sour cream to prevent curdling. Repeat until the sour cream is warm, then add it to the soup along with fresh dill and chopped pickles.
Taste for salt and adjust as needed, then serve.

I recommend serving this soup with crusty bread for dipping.

You can adjust the thickness of the soup by mashing some of the potatoes until it reaches your desired consistency.

For a smooth soup, you can puree the potatoes with an immersion blender prior to adding the chopped pickles.