Description
This creamy Dill Pickle Soup combines tangy dill pickles, hearty potatoes, and aromatic herbs for a unique and comforting dish. Rich and flavorful, it’s perfect for pickle lovers and easy to prepare, making it a delightful addition to any meal.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 cup dill pickles, chopped (plus extra for garnish)
- 1 cup dill pickle juice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
- Optional: 1 cup cooked shredded chicken or diced ham for added protein
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Toss in the diced potatoes and stir to combine with the onions and garlic. Cook for another 2-3 minutes, allowing the potatoes to absorb some of the flavors.
- Carefully add the chicken or vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are tender, stir in the chopped dill pickles and dill pickle juice. Allow the soup to simmer for another 5 minutes.
- If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency. If you like a chunkier soup, you can skip this step.
- Gradually pour in the heavy cream, stirring continuously to combine. If youre adding shredded chicken or diced ham, mix it in now.
- Add the fresh dill, and season the soup with salt and pepper according to your preference. Taste before adding more salt.
- Let the soup simmer for an additional 5 minutes to allow all the flavors to meld together beautifully.
- Ladle the soup into bowls and garnish with extra chopped dill pickles and a sprinkle of fresh dill on top.
- Serve the soup hot, and enjoy the unique flavors of dill pickle soup!
Notes
- Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- Reheat the soup on the stove over medium heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.
- Feel free to add other vegetables, spices, or make it vegan by substituting the cream and broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes