Dill Pickle Soup

Calling all pickle lovers! This soup is about to blow your mind with its perfect balance of tangy, creamy, and savory flavors. If you’ve never had pickle soup before, prepare for a delightful surprise that will have you questioning why you haven’t been making this your whole life.

The magic of this Dill Pickle Soup lies in its unexpected combination of tender potatoes, fresh dill, and the unmistakable zing of pickle juice that creates a uniquely satisfying comfort food. It’s a Polish-inspired dish that manages to be both familiar and exciting at the same time – creamy without being heavy, and tangy without overwhelming your taste buds.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely minced
• 1 large carrot, grated on large holes of box grater
• 1 cup dill pickles, cut in half lengthwise and then thinly sliced
• 5 cups vegetable broth (or chicken broth if preferred)
• 3 medium potatoes, peeled and cubed
• 4½ tablespoons sour cream
• 1½ tablespoons flour
• 4-5 tablespoons pickle juice
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons fresh dill, chopped

Steps

1. In a medium bowl, whisk together 4½ tablespoons sour cream, 1½ tablespoons flour and 3 tablespoons of dill pickle juice until completely smooth. The mixture should have a buttermilk-like consistency – if it’s too thick, add 1 additional tablespoon of pickle juice or broth to prevent lumps forming later.
2. Heat 2 tablespoons butter in a large non-stick pan (avoid Teflon pans) over medium heat. The butter should melt completely but not brown.
3. Add the minced onion and grated carrot to the melted butter and cook until vegetables begin to soften, approximately 7 minutes. You’ll know they’re ready when the onions become translucent and slightly golden at the edges. Stir in the sliced dill pickles and cook for 3 more minutes until they begin to soften slightly.
4. Meanwhile, add 5 cups broth to a large stockpot and bring to a full, rolling boil over high heat. Once boiling (you’ll see large bubbles consistently breaking the surface), add the cubed potatoes, reduce heat to medium-low and cook for 10 minutes. The potatoes should be starting to soften but not completely tender yet.
5. Carefully stir the sautéed vegetables, 1 teaspoon salt, ¼ teaspoon pepper, and the sour cream-flour mixture into the pot with potatoes. Ensure you’re stirring constantly while adding the sour cream mixture to prevent it from clumping. Cook for another 5 minutes or until potatoes are tender when poked with a knife – they should offer no resistance when pierced.
6. Remove from the heat, and serve immediately in warmed bowls garnished with 1 tablespoon fresh dill per serving. The soup should have a slightly thick, creamy consistency with visible pieces of vegetables throughout.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) – adds protein while maintaining the creamy texture
• Cauliflower instead of potatoes (use 3 cups florets) – reduces carbs while keeping a hearty texture
• Gluten-free flour blend instead of all-purpose flour (same amount) – makes the recipe celiac-friendly

Make It Diabetes-Friendly

• Replace potatoes with 2 cups turnips or radishes (reduces carbs by approximately 15g per serving)
• Use 2 tablespoons of olive oil instead of butter to improve the fat profile
• Add ½ teaspoon xanthan gum instead of flour as a thickener (reduces carbs by 3g per serving)
• Serve in smaller ¾ cup portions alongside a high-protein side to reduce glycemic impact

Pro Tips

• For maximum flavor, use refrigerator pickles rather than shelf-stable ones
• Let the soup rest for 10 minutes before serving to allow flavors to fully develop
• The perfect pickle-to-broth ratio is crucial – taste as you go and adjust pickle juice 1 tablespoon at a time
• If freezing, leave out the sour cream mixture and add it fresh when reheating for the best texture