My cravings for this Dill Pickle Soup come on strong and suddenly, like at 8 am on a Sunday morning!
This is one of the recipes where nothing else will do for me. Luckily, this household favorite only takes 30 minutes to make, start to finish.
HOT TIPS FOR MAKING THE BEST DILL PICKLE SOUP:
DILL PICKLES AND DILL PICKLE JUICE
Not all dill pickles are created equal! Pickles and their juice vary greatly from jar to jar, so it’s important to be aware of this when making Dill Pickle Soup. Some are more vinegary, salty, or spicy than others. Depending on what pickles, juice, and stock you use, you may need to season more or not at all.
SOUR CREAM MIXTURE
When you whisk together sour cream, flour and pickle juice, you want the mixture to be more like a liquid and less like a paste, we’re aiming for a buttermilk-like consistency, otherwise it will turn lumpy when added into a soup.
For this, I recommend either adding an additional tablespoon of pickle juice or hot stock from the soup. Add one tablespoon at a time until you reach the desired consistency.
TO BLEND OR NOT TO BLEND?
I find that blending a cup or two of the soup adds to the creaminess factor, but you still have hearty chunks of pickles, carrots, potatoes etc. Simply skip this step all together if you want a chunkier soup. Bottom line, it’s purely personal preference.
IS THIS SOUP FREEZER FRIENDLY?
This may be an unpopular opinion but no, this soup doesn’t freeze well. You may see other recipes stating dill pickle soup is freezer friendly but I beg to differ. Potatoes and sour cream are not your friends when it comes to freezer friendly meals.
STORAGE INSTRUCTIONS
Store in an airtight container in the fridge for up to 3 days. I do think this soup is best consumed within the first 2 days.
LOVE DILL PICKLES? TAKE A PEEK AT THESE RECIPES!
Quick and Easy Dill Pickle Soup
Equipment
- 1 large pot or Dutch oven
- 1 whisk
- 1 wooden spoon
- 1 medium bowl
- measuring cups
- measuring spoons
- food processor or immersion blender
- 1 soup ladle
Ingredients
- 2 tbsp unsalted butter
- 1 onion yellow or white; finely diced
- 2 cups carrots sliced into half moons
- 1 cup celery sliced into half moons
- 1 russet potato medium sized; peeled and cubed
- 1 tsp old bay seasoning
- 5 cups vegetable or chicken stock
- 1 ½ cups dill pickles halved or quartered lengthwise, the diced
- ½ cup sour cream
- 2 tbsp flour
- 1 cup dill pickle juice divided; see notes
- ¼ cup fresh dill chopped and loosely packed
- freshly ground pepper to taste
- sea salt to taste
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion. celery, and carrot; cook until vegetables are just beginning to soften, about 5 minutes.
- Add cubed potatoes, old bay seasoning, and stock; bring to a boil and cook until potatoes are tender, about 10 minutes.
- While the potatoes are boiling, let's make the roux. In a medium bowl, whisk together flour, sour cream, and ¼ cup dill pickle juice, creating a loose paste. We're aiming for a buttermilk consistency.
- Add sour cream mixture a couple tablespoons at a time, whisking vigorously until sour cream is incorporated. Don't get scared if you see little balls of flour form. Between the whisking and boiling they will go away. PROMISE!
- Add dill pickles to the pot; stir to combine.
- Transfer 1-2 cups of soup to a food processor or high-powered blender; blend until smooth. Alternatively, you can use an immersion blender and eyeball until you've reached your desired consistency. This step amps up the creaminess factor.
- Add remaining dill pickle juice, puréed soup mixture, and a few grinds of black pepper to the pot; stir until well-combined. Continue simmering for 5 minutes then remove from heat.
- Stir in fresh dill. Taste, season with salt and pepper as needed. Serve hot!
Notes
- Not all dill pickles are created equal! Pickles and their juice vary greatly from jar to jar, so it’s important to be aware of this when making Dill Pickle Soup. Some are more vinegary, salty, or spicy than others. Depending on what pickles, juice, and stock you use, you may need to season more or not at all.
- When you whisk together sour cream, flour and pickle juice, you want the mixture to be more like a liquid and less like a paste, we’re aiming for a buttermilk-like consistency, otherwise it will turn lumpy when added into a soup. For this, I recommend either adding an additional tablespoon of pickle juice or hot stock from the soup. Add one tablespoon at a time until you reach the desired consistency.
- This is shear personal preference. I find that blending a cup or two of the soup adds to the creaminess factor, but you still have hearty chunks of pickles, carrots, potatoes etc. Simply skip this step all together if you want a chunkier soup.
- Store in an airtight container in the fridge for up to 3 days. I do think this soup is best consumed within the first 2 days.
- This may be an unpopular opinion but no, this soup doesn’t freeze well. You may see other recipes stating dill pickle soup is freezer friendly but I beg to differ. Potatoes and sour cream are not your friends when it comes to freezer friendly meals.
Another delicious meal. A popular addition to my collection. Thanks Sacha!
Thank you Kathy! One of my favorite comfort foods when I want something quick!
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