With fall coming, our family is always comforted by a nice bowl of soup to warm up. This Dill Pickle Soup has become a hit, and I keep it in regular rotation for those nights I just don’t want to slave over a meal.
If you like pickles, this soup is for you - with tangy pickle flavor, you won’t be able to get enough! Serve alongside some crackers or baguette to make it a meal you’ll want again and again!
- 5 ½ cups chicken broth
- 2 pounds russet potatoes, peeled and diced
- 2 cups carrots, chopped
- 1 cup dill pickles, diced
- ½ cup unsalted butter
- ½ cup flour
- 1 cup sour cream or Greek yogurt
- ¼ cup water
- 2 cups dill pickle juice
- 1 ½ teaspoons Old Bay seasoning
- Salt, to taste
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper
- Dill pickles, sliced for garnish
- Bring chicken broth, potatoes, carrots, and butter to a boil in a large pot on the stove. Continue cooking until potatoes are tender, then add the pickles and continue to simmer.
- While the pot is simmering, in a small bowl, whisk together the flour, sour cream, and water, then quickly stir into the soup to thicken.
- Add the pickle juice, Old Bay seasoning, salt (give it a taste and adjust salt to your liking), pepper, and cayenne, cooking another 5 minutes. Remove from heat and serve immediately with additional sliced dill pickles for garnish, and crackers or bread to dip in. Enjoy!