Flavorful Dill Pickle Soup
A creamy, tangy soup featuring potatoes, fresh vegetables, and dill pickles. Comforting and satisfying, this recipe is quick to make and perfect for weeknight dinners. Packed with fiber and balanced flavors, it’s an easy, wholesome dish for the whole family.
Equipment
- 1 large soup pot
Ingredients
- 3 tbsp salted butter
- 1 medium yellow onion diced
- 3 celery ribs diced
- 1 medium carrot finely diced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 3 medium Yukon gold potatoes about 1 pound, diced
- 1 ¼ cups finely diced dill pickles
- ½ tsp dried dill
- 1 tsp cornstarch optional
- ⅔ cup sour cream plus extra for garnish
- 2 tbsp fresh dill optional, for garnish
Instructions
- Preparing the Aromatic Base: Begin by placing a large soup pot over medium heat. Add 3 tablespoons of salted butter, allowing it to melt slowly so it coats the bottom of the pot evenly. Once melted, add the diced yellow onion, diced celery ribs, and finely diced carrot. Stir gently to combine, letting the vegetables cook until the onion becomes translucent and tender, about 5–7 minutes. This stage builds a flavorful foundation for the soup.
- Creating the Roux for Thickness: Sprinkle 2 tablespoons of all-purpose flour evenly over the softened vegetables. Stir continuously for about 1 minute to cook the flour, ensuring it loses any raw taste while blending with the butter and vegetables. This roux will give the soup a creamy texture and help bind the flavors together without the need for heavy cream.
- Adding the Broth and Potatoes: Gradually pour in 4 cups of chicken broth, stirring constantly to prevent lumps from forming. Once combined, add the diced Yukon gold potatoes (about 3 medium potatoes, roughly 1 pound). Yukon golds are ideal here for their creamy texture and ability to hold shape while softening, adding heartiness to the soup.
- Incorporating Pickles and Dill: Add 1 ¼ cups of finely diced dill pickles and ½ teaspoon of dried dill to the pot. Stir well so the pickles and dill are evenly distributed. The pickles will infuse the broth with a tangy depth while the dried dill enhances the soup’s signature flavor profile.
- Simmering for Flavor Development: Increase heat to bring the mixture to a gentle boil, then reduce to low heat. Cover the pot with a lid and simmer for 30 minutes, allowing the potatoes to soften completely and the flavors to meld together. Stir occasionally to ensure even cooking and prevent sticking at the bottom.
- Mashing for Creamy Texture: Once the vegetables are tender, uncover the pot. Use a potato masher to gently mash some of the potatoes directly in the pot. This step thickens the soup naturally while maintaining a slightly chunky texture, giving a satisfying mouthfeel. You may choose to mash more or less depending on your preference.
- Enriching with Sour Cream: Lower the heat to a gentle simmer. Stir in ⅔ cup of sour cream gradually, blending it thoroughly so the soup becomes creamy and smooth without curdling. If you prefer a slightly thicker consistency, dissolve 1 teaspoon of cornstarch in a small amount of cold water and stir it in at this stage, cooking for an additional 2–3 minutes.
- Final Taste and Adjustments: Taste the soup and adjust seasoning if needed — adding a pinch of salt or pepper to your liking. Keep in mind that the pickles add natural saltiness, so taste before adding extra salt.
- Serving and Garnishing: Ladle the soup into bowls while warm. Add a dollop of sour cream to each serving and sprinkle with fresh dill for a bright, fresh finish. This garnish enhances both the visual appeal and the aromatic quality of the dish.
- Storage and Enjoyment: Enjoy immediately for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months. Reheat gently over low heat to preserve texture and flavor.
Notes
- Pickle Choice Matters: For best results, use Polish brine-style dill pickles or low-vinegar dill pickles. These offer a balanced tang without overpowering the soup.
- Vegetable Variations: Carrot and celery add depth, sweetness, and extra nutrition, but you can adjust quantities to your taste.
- Texture Control: Mashing more or fewer potatoes changes the soup’s thickness; experiment to suit your preference.
- Sour Cream Tip: Use full-fat sour cream for creaminess and a richer flavor, or opt for Greek yogurt for a lighter version with added protein.
- Serving Flexibility: This soup works beautifully as a standalone meal or as part of a multi-course dinner.
