Ingredients
For the Base:
2 tablespoons butter or olive oil – For sautéing.
1 medium onion, finely chopped – Adds
sweetness and depth.
2 garlic cloves, minced – Infuses the soup with aromatic warmth.
4 cups chicken or vegetable broth – Forms the flavorful base.
Vegetables:
4 medium potatoes, peeled and diced – Adds heartiness to the soup.
2 medium carrots, grated – Provides a touch of sweetness and color.
For the Pickles:
1 1/2 cups dill pickles, grated – The star ingredient, adding tangy flavor.
1/2 cup dill pickle juice – Enhances the tanginess of the broth.
For Creaminess:
1 cup sour cream or heavy cream – Creates a velvety texture.
2 tablespoons all-purpose flour – For thickening.
Seasonings and Garnish:
1 teaspoon dried dill or 2 tablespoons fresh dill, chopped – Adds herbal freshness.
Salt and freshly ground black pepper, to taste – Balances the flavors.
Extra dill or parsley (optional) – For garnish.
How to Make Creamy Dill Pickle Soup
Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the onion and sauté for 3–4 minutes, until softened.
Stir in the garlic and cook for another minute, until fragrant.
Build the Soup Base:
Pour in the chicken or vegetable broth and add the diced potatoes and grated carrots.
Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
Add the Pickles:
Stir in the grated dill pickles and pickle juice. Simmer for an additional 5 minutes to allow the flavors to meld.
Make It Creamy:
In a small bowl, whisk the sour cream and flour together until smooth.
Gradually ladle a small amount of hot soup into the sour cream mixture, whisking constantly to temper it and prevent curdling.
Stir the mixture back into the pot, mixing well.
Season and Simmer:
Add the dried or fresh dill, then season with salt and black pepper to taste. Simmer for another 5 minutes, stirring occasionally.
Serve and Enjoy: