Why You’ll Love This Recipe
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Bold Flavors: The sharpness of dill pickles combined with the creaminess of the soup offers a surprising but delightful flavor profile.
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Quick and Easy: With minimal ingredients and a simple process, this soup is quick to make, making it perfect for a weeknight dinner.
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Perfect for All Seasons: Enjoy it hot during colder months or chilled in the summer for a versatile meal option.
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Kid-Friendly: The pickle flavor is tangy but not overwhelming, making it a hit for younger eaters as well.
Ingredients
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4 cups chicken or vegetable broth
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1 cup chopped dill pickles (preferably crunchy)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 medium potato, peeled and diced
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2 tablespoons butter
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2 cups heavy cream (or half-and-half for a lighter version)
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1 tablespoon all-purpose flour
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1 teaspoon dried dill weed (or more for extra flavor)
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Salt and pepper to taste
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Fresh dill for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Sauté the onion and garlic: Melt butter in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add garlic and cook for another minute.
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Add broth and potatoes: Pour in the chicken broth and bring it to a simmer. Add diced potatoes and cook for about 10 minutes until tender.
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Make the creamy base: In a small bowl, mix flour with cold water to create a slurry. Add this to the pot while stirring to thicken the soup.
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Add pickles and dill: Once potatoes are soft, stir in the chopped dill pickles and dried dill weed. Let simmer for 5 minutes.
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Finish with cream: Lower the heat and stir in heavy cream, allowing the soup to heat through but not boil.
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Season and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh dill if desired and serve hot.
Servings and Timing
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Servings: 4-6 servings
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Prep time: 10 minutes
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Cook time: 30 minutes
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Total time: 40 minutes
Variations
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Make it Vegan: Use vegetable broth and plant-based cream alternatives.
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Add Protein: Include shredded chicken or turkey for a heartier meal.
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Smoother Texture: Blend the soup for a smoother, creamier texture before adding cream.
Storage/Reheating
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Refrigeration: Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stove, adding more broth or water if it becomes too thick.
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Freezing: Freeze for up to 3 months. To reheat, thaw overnight in the fridge and reheat over low heat, stirring occasionally.
FAQs
1. Can I use a different type of pickle for this soup?
Yes, bread-and-butter pickles or spicy pickles can be used for different flavor profiles.
2. Can I make Creamy Dill Pickle Soup in advance?
Yes! The soup can be stored for 3-4 days in the fridge, and the flavors may even improve after a day or two.
3. Is Creamy Dill Pickle Soup gluten-free?
It can be made gluten-free by substituting flour with a gluten-free thickening agent like cornstarch.
4. Can I freeze this soup?
Yes, the soup can be frozen, though the cream may separate upon thawing.
5. Can I add more dill for extra flavor?
Absolutely! Adjust the amount of dried or fresh dill to suit your taste.
6. Can I make this soup vegetarian?
Yes, by using vegetable broth and substituting the cream with a plant-based alternative.
7. Can I add cheese to the soup?
Yes, shredded cheese such as cheddar makes a great addition for extra creaminess and flavor.
8. Can this soup be served cold?
Yes, Creamy Dill Pickle Soup is refreshing when served chilled, making it ideal for summer.
9. How do I make the soup thicker?
You can use a thicker slurry or blend the soup for a smoother texture.
10. What can I serve with this soup?
Pair it with crusty bread, a grilled cheese sandwich, or a side salad for a complete meal.
Conclusion
Creamy Dill Pickle Soup offers a delightful mix of tangy and creamy flavors that make it stand out as a comforting meal. Whether served hot or cold, this soup is easy to make, and it’s sure to please pickle lovers and newcomers alike. Try it today for a satisfying and unexpected twist on traditional soups.
Creamy Dill Pickle Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Creamy Dill Pickle Soup is a tangy and creamy dish that combines the zesty flavor of dill pickles with a smooth, rich base. Perfect for pickle lovers, this soup is quick to make and versatile enough to enjoy both hot or chilled. Ideal for any season, it’s easy, comforting, and will quickly become a family favorite.
Ingredients
4 cups chicken or vegetable broth
1 cup chopped dill pickles (preferably crunchy)
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium potato, peeled and diced
2 tablespoons butter
2 cups heavy cream (or half-and-half for a lighter version)
1 tablespoon all-purpose flour
1 teaspoon dried dill weed (or more for extra flavor)
Salt and pepper to taste
Fresh dill for garnish (optional)
Instructions
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Sauté the onion and garlic: In a large pot, melt butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add garlic and cook for another minute.
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Add broth and potatoes: Pour in the chicken broth and bring it to a simmer. Add diced potatoes and cook for about 10 minutes, or until tender.
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Make the creamy base: In a small bowl, mix flour with cold water to create a slurry. Add this mixture to the pot, stirring constantly to thicken the soup.
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Add pickles and dill: Once the potatoes are soft, stir in the chopped dill pickles and dried dill weed. Let the soup simmer for an additional 5 minutes.
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Finish with cream: Lower the heat and stir in the heavy cream, allowing it to warm through without boiling.
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Season and serve: Taste and adjust the seasoning with salt and pepper. Garnish with fresh dill, if desired, and serve hot.
Notes
Vegan version: Use vegetable broth and plant-based cream alternatives for a vegan-friendly option.
Add Protein: Shredded chicken or turkey can be added for a heartier meal.
Texture adjustment: For a smoother texture, you can blend the soup before adding cream.
