Dill Pickle Soup

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5 from 1 vote

Prep Time20

Cook Time35

Total Time55

Course: Appetizer, Main Dish

Cuisine: Polish

Servings: servings

Calories: 267kcal

Author: Carolyn Hetke

Ingredients

2 Tbsps butter
1 onion finely diced
1 large carrot shredded
3 cups potato finely diced I used Yukon Gold but russet will work too
2 cloves garlic minced
½ teaspoon salt
½ teaspoon pepper
4 cups chicken broth
½ cup dill pickle juice
½ cup sour cream at room temperature
2 Tbsps flour substitute 1 tablespoon of corn starch for gluten free
½ cup shredded dill pickle
1 tablespoon fresh dill ideal but optional
¼ cup finely diced dill pickle

Instructions

Melt butter in dutch oven over medium heat and cook onion and carrots about 5 minutes. Add potatoes garlic, salt and pepper. Cook another 2 minutes.
Add broth and dill pickle liquid. Stir well, cover and bring to a boil. Reduce heat and simmer, covered about 30 minutes until potatoes are very soft.
Remove from heat. Take ½ the mixture and blend in a blender. Return to the pot when smooth. (Or use an immersion blender in the pot and purée about half the soup leaving some chunks.)
Return to medium heat. Mix the sour cream and flour. Stir the sour cream into the soup in 3 batches. Stir in the shredded pickles.
Cook over medium heat 5-10 minutes until bubbling and slightly thick.
Stir in half the fresh dill if using.
Ladle soup into bowls and sprinkle with diced pickle and remaining fresh dill.
Serve immediately.

Notes

Notes:

You can substitute corn starch for the flour to make it gluten free. Corn starch is more powerful at thickening than flour so just use 1 Tbsp.

To make ahead prepare up to the point of adding the sour cream. Refrigerate for a day or so and add the sour cream and remaining steps just before serving.

Nutrition