Dill Pickle Soup
Dill Pickle Soup made in one pot with potatoes, carrots, pickles, and sour cream for a creamy, tangy soup that is balanced, not overpowering. Simple ingredients, easy method, and a surprisingly comforting flavor that actually works.
Servings: 6
Calories: 230kcal
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 3 medium potatoes peeled and diced
- 1 large carrot grated
- 4 cups chicken broth low sodium or no sodium added
- 1 cup dill pickles finely chopped
- ½ cup pickle juice
- 1 cup sour cream
- 2 tablespoons all purpose flour
- 1 tablespoon fresh dill or 1 teaspoon dry dill
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large pot, melt 2 tablespoons butter over medium heat. Add 1 diced onion and cook for 4 to 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute.
- Add 3 diced potatoes, 1 grated carrot, and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.
- Stir in 1 cup grated dill pickles, ½ cup pickle juice, 1 tablespoon fresh dill, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer for 5 minutes.
- In a bowl, whisk together 1 cup sour cream and 2 tablespoons flour until smooth. Add a few spoonfuls of hot soup to the sour cream mixture to temper it.
- Stir the sour cream mixture into the soup and cook for 5 more minutes until the soup thickens slightly. Do not boil after adding sour cream.
- Taste and adjust salt and pickle juice if needed before serving.
Notes
- Always temper the sour cream before adding it to the soup. This keeps the texture smooth and prevents curdling.
- Do not boil the soup after adding the sour cream. Keep the heat low so it stays creamy.
- Start with the listed amount of pickle juice, then adjust at the end. Different pickles vary in strength.
- Chop the pickles small so the flavor distributes evenly throughout the soup instead of sitting in large bites.
- If the soup tastes too sharp, add a bit more sour cream or a splash of broth to balance it out.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 1321mg | Potassium: 617mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2415IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 1mg
