Creamy Dill Pickle Soup
This creamy dill pickle soup combines tender potatoes, vegetables and chopped dill pickles in a savory broth with fresh dill and chili powder. Adjust the pickle juice at the end to make it as tangy as you like.
Servings 6 people
Calories 293kcal
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 large onion diced
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 1.5 lbs Yukon Gold potatoes cut into roughly ½-inch pieces
- 1 cup chopped dill pickles
- ½ to 1 cup pickle juice divided
- 2 tablespoons fresh dill chopped
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- ½ cup heavy cream
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the carrots, celery and onion. Cook for 3 to 5 minutes, stirring occasionally, until beginning to soften. Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 2 to 3 minutes, stirring frequently, until lightly golden. Slowly whisk in the chicken broth until the flour is incorporated.
- Add the potatoes, pickles, ½ cup pickle juice, dill, sugar, garlic powder, onion powder, chili powder, black pepper and optional cayenne. Bring to a simmer. Adjust the heat to maintain gentle bubbling and cook for 10 to 15 minutes, or until the potatoes are fork-tender, stirring occasionally.
- Reduce the heat to low and slowly stir in the heavy cream. Cook gently for 5 more minutes, stirring occasionally.
- Taste and add more pickle juice, a tablespoon at a time, as desired. Serve warm with crusty bread.
Notes
- Pickle juice varies in saltiness and acidity by brand. Start with ½ cup, then taste after adding the cream. Add more a tablespoon at a time only if needed; you may not use the full cup.
- Chili powder: Use a chili powder seasoning blend, not pure ground hot chile. The cayenne is optional.
- Vegetarian option: Substitute vegetable broth for the chicken broth.
- Storage: Refrigerate promptly in airtight containers for up to 4 days. Reheat gently, stirring, until the soup reaches 165°F throughout. Add a splash of broth or water if needed to thin it.
Nutrition
Calories: 293kcal | Carbohydrates: 33g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 1250mg | Potassium: 685mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3988IU | Vitamin C: 26mg | Calcium: 67mg | Iron: 2mg