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)

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
Finish with cream: Lower the heat and stir in the heavy cream, allowing it to warm through without boiling.
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.