Dill Pickle Soup {Recipe}

I have been obsessed with dill pickles from birth. I was always the weird kid loading my plate with pickles out of the hamburger chip jar at barbecues. To this day, as a vegetarian who often finds few options at a cookout, I make pickle, cheese, and mustard sandwiches on the hamburger or hot dog buns. I have Amazon subscriptions to two different kinds of pickles. My husband gifts me two-gallon jars of deli pickles every birthday. I even have a dill pickle themed Christmas tree.

All this to say: I’m a dill pickle lover.

As the dill pickle craze has taken off recently, I have been tagged on social media for all the recipes out there that use dill pickles. Most are meh and want me to add ranch and Old Bay seasonings to my beloved pickles. But several years ago, I was tagged in a Dill Pickle Soup recipe from NoblePig.com. I decided to go ahead and try it…and the second half of my life began! If you are skeptical about the soup, I recommend that you try the recipe from the website, as it has about half the pickles and slightly different spices than I use. If you are a true dill pickle aficionado, then you will definitely like my changes to the original recipe and I recommend you make it at once!

Ingredients:

5-1/2 cups chicken broth

2 lbs yellow potatoes, peeled and cut into cubes

2 cups carrots, peeled and chopped (smaller dice)

2-3 cups dill pickles, chopped (smaller dice)

1/2 cup butter (salted or unsalted, it does not matter)

1/2 cup all-purpose flour

1 cup sour cream

1/4 cup water

3 cups dill pickle juice*

1 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dill weed

1/2 teaspoon table salt* 

1/2 teaspoon coarsely ground pepper

Instructions:

1. In a large stockpot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes and carrots are tender. Add pickles and continue to boil.
2. In a medium bowl, stir together the flour, sour cream and water, to make a paste. Vigorously whisk this mixture into the soup. (You might see some little balls of flour form, but between the whisking and boiling they will disappear.)
3. Add pickle juice and spices, but not the salt. Cook 5 more minutes and remove from heat. 

*Some pickle juice is saltier than others. Taste your soup after adding the pickle juice and spices. Add salt if desired.

Note: My family prefers this soup warm, but not hot. I like to make a pot and let it chill for a while before serving.

If you make this soup and love it too, I’d love to hear from you in the comments!

Signed,

Pickle Lover Forever