Creamy Dill Pickle Soup
A unique, creamy soup with shredded dill pickles, tender vegetables, and fragrant spices. This fiber-rich, protein-friendly soup is quick to make and perfect for weekday dinners or meal prep. Comforting, tangy, and satisfying, it’s an everyday recipe with an unforgettable twist.
Equipment
- 1 Dutch oven or large heavy-bottomed pot
- 1 chef’s knife
- 1 cutting board
- 1 box grater or fine grater
- 1 stirring spoon
- Measuring Cups and Spoons
Ingredients
- 4 tablespoons unsalted butter
- 1 medium sweet onion chopped
- 3 stalks celery chopped
- 3 medium carrots peeled and thinly sliced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried dill weed
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth or stock
- 1 cup finely grated dill pickles about 3 large pickles or 6 mini pickles
- 1 ½ lbs Yukon Gold potatoes cut into small cubes
- 2 bay leaves
- ½ cup heavy cream or sour cream tempered
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare Vegetables for Cooking: Begin by washing all fresh vegetables thoroughly. Peel the carrots and cut them into thin, uniform slices to ensure even cooking. Chop the sweet onion into small, even pieces, and dice the celery stalks into bite-sized pieces. Mince the garlic cloves finely to release their full flavor. Cube the Yukon Gold potatoes into small, consistent pieces so they cook evenly without becoming mushy.
- Melt Butter and Sauté Aromatics: Place a Dutch oven or a large, heavy-bottomed pot over medium heat. Add 4 tablespoons of unsalted butter and allow it to melt completely, releasing a subtle, nutty aroma. Once melted, add the chopped onion, celery, and carrot slices. Stir the vegetables frequently and cook for about 4–5 minutes until they become tender and fragrant. The onions should turn translucent without browning.
- Add Garlic and Spices for Depth: Lower the heat slightly to medium-low, then add the minced garlic to the pot. Stir continuously for about one minute to prevent burning and to let the garlic release its flavor. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon dried dill weed. Stir well so the spices evenly coat the vegetables, creating a rich, aromatic base for your soup.
- Create a Roux for Creaminess: Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables and spices. Stir constantly for about 2 minutes. This step allows the flour to cook slightly, removing any raw taste, and begins to thicken the soup later. The mixture should become slightly golden and aromatic.
- Add Broth, Pickles, and Potatoes: Slowly pour in 6 cups of low-sodium chicken broth or stock while stirring constantly to prevent lumps. Add the finely grated dill pickles and cubed Yukon Gold potatoes to the pot. Stir gently to ensure all ingredients are well mixed. Add 2 bay leaves for a subtle herbal note that deepens the soup’s flavor.
- Simmer Until Vegetables Are Tender: Bring the soup mixture to a gentle boil over medium heat, then reduce to low heat to simmer. Cover partially with a lid to allow steam to escape and cook for about 15–20 minutes. Stir occasionally to prevent sticking. The potatoes should become tender and easily pierced with a fork.
- Incorporate Cream for Richness: Once the potatoes are cooked, reduce the heat to low and stir in 1/2 cup of heavy cream (or tempered sour cream). Stir gently and allow the soup to warm for an additional 2–3 minutes. The cream should blend smoothly into the broth, adding a luscious texture and balancing the tang of the pickles.
- Season to Perfection: Taste the soup carefully and adjust seasoning as needed. Add kosher salt and freshly ground black pepper gradually until the desired balance is reached. Keep in mind the pickles already add saltiness, so season thoughtfully.
- Final Touches and Removal of Bay Leaves: Remove the bay leaves from the soup carefully before serving. This is important as they can have sharp edges and are not meant to be eaten. Give the soup a final stir to ensure the flavors are evenly distributed.
- Serve and Enjoy Immediately: Ladle the creamy dill pickle soup into bowls while it’s still hot. For an added touch, garnish with a sprinkle of fresh dill or a dollop of sour cream if desired. Serve with warm crusty bread for a complete, comforting meal.
Notes
- Use Yukon Gold potatoes for a creamy texture without the soup becoming mushy. Red-skinned potatoes also work well.
- Choose fresh, crisp dill pickles for the best tang and texture. Mini dill pickles are convenient and have fewer seeds.
- Grate pickles finely to blend flavor seamlessly, or chop them very small for a slightly chunkier texture.
- If preferred, substitute heavy cream with sour cream for a tangier richness, tempering it first to prevent curdling.
- Adjust spices to taste — the soup is flexible and can handle subtle changes in seasoning.
