Posted by Dill Pickle Soup is my all-time favorite soup recipe for busy weekdays. It requires merely 30 minutes of your time, uses pantry staple ingredients and provides you with a hearty and satisfying bite. It’s savory, creamy and kids love it too. Great for lunch or dinner.
Duration:
Servings: 4
Calories: 276kcal
Ingredients
- 2 tablespoon unsalted butter
- 1 medium onion finely minced
- 1 large carrot grated on large holes of box grater
- 1 c dill pickles cut in half lengthwise and then thinly sliced
- 5 c vegetable broth or chicken broth if you want
- 3 medium potato peeled and cubed
- 4 ½ tablespoon sour cream
- 1 ½ tablespoon flour
- 4–5 tablespoon pickle juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon fresh dill chopped
Instructions
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In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
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Heat butter in large non-stick pan (avoid Teflon pans) over medium heat.
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Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
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Meanwhile, add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
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Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.
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Remove from the heat, and serve immediately garnished with fresh dill.
Nutrition
Calories: 276kcal | Carbohydrates: 35.8g | Protein: 10.6g | Fat: 10.7g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 4129mg | Potassium: 1117mg | Fiber: 4.8g | Sugar: 4.4g | Calcium: 114mg | Iron: 4mg