This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version you’re going to love. This polish soup recipe will become a staple in your household.
DILL PICKLE SOUP
Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe. This Dill Pickle Soup is absolutely one of the best tasting soups you’ll come across. It does help if you are a pickle lover, but in case you’re not, this soup recipe might finally change your mind (it’s that good). This pickle soup recipe was even made on THE CHEW and the chefs loved it. I was utterly flabbergasted when I saw this soup being made on TV.
Oh my goodness, again, THIS. PICKLE. SOUP. I’m completely enamored by it. I just can’t stop eating it. It’s the perfect amount of sour and savory pickle flavor and the thickness of the soup is just right. I’m in love with it. And it’s the kind of love where you want to eat that thing for dinner and breakfast. I know you get me.
If you’ve been following here long enough, you’ll know I’m dill pickle obsessed anyway. Hopefully, by now, you’ve also tried my Dill Pickle Dip, Dill Pickle Butter (you have to), and my Dill Pickle Popcorn. They are all so delicious you just might turn into a pickle-loving fiend if you make them all.
This bowl of soup is comfort food to the max! It really is one of the most delicious tasting soups, as strange as it sounds. If you’ve had it…you know. And let’s not forget it’s the perfect easy dinner idea.
POLISH DILL PICKLE SOUP
I’m not really sure where my adoration of dill pickles hails from. I grew up in a Polish home, where lots of traditional polish food was made. Therefore, pickles were a staple and a soup like dill pickle soup was not something out of the ordinary. I do know my Mom ate an entire jar of dill pickles one hot, August, night and proceeded to go into labor, with me.
Additionally, my dad and I used to eat copious amounts of dill pickle sandwiches just because we loved them so much. He would have adored this soup. Don’t worry Dad I’ve eaten enough for both of us.
This is also a quick and easy meal, taking no longer than 30 minutes to make. Many have asked if they can make this dill pickle soup in a slow cooker, but it doesn’t really work, since you need to get it boiling. Plus, it’s ready so quickly, it’s already a time saver.
INGREDIENTS
- 5-1/2 cups chicken broth
- 1-3/4 lbs russet potatoes, peeled and quartered
- 2 cups chopped carrots, smaller dice
- 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice*
- 1-1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon table salt
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon cayenne pepper
- Optional garnishes: sliced dill pickles, fresh dill and black pepper
INSTRUCTIONS
- In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
- In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
- Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
