This Creamy Dill Pickle Soup is a thick and hearty and can be a ready in a just 30 minutes. Rich broth, creamy potatoes, silky cream, sauteed vegetables, savory herbs, and the tart, briny flavor of the dill pickles come together to make in the perfect winter comfort food.
ingredient in dill pickle soup
ingredient notes
Vegetables: Celery, carrot, and onion (known as a misreport) and garlic are the aromatic flavor bases for this soup. The garlic adds to a delicious depth of the flavor and the potatoes give a silky creaminess to the soup when pureed. (Try this Creamy Mushroom Soup)
Chicken stock: If you do not have a any chicken stock on a hand, or you want to make in this a vegetarian pickle soup, you can be a substitute with a vegetable stock. (Try this Tomato Tortellini Soup)
Flour: The flour is used to the help thicken in the soup, but it can be a definitely be made without it. Alternatively, you can be use a potato starch, tapioca flour, or a cassava flour.
Sour cream: The sour cream gives in this dill pickle soup in the perfect amount of the tang.
Heavy cream: In a place of the heavy cream, you could also a use milk, coconut milk, or a almond milk.
Herbs and spices: To use a fresh herbs, simply triple in the amount of the dried herbs. 1 teaspoon of the dried herbs equals 1 tablespoon of the fresh herbs. (Try this Hereby Everything Seasoning)
ALSO READ : EASY DUMPLING SOUP RECIPE.
step by step instructions
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This Creamy Dill Pickle Soup is a thick and hearty and can be a ready in just a 30 minutes. Rich broth, creamy potatoes, silky cream, sauteed vegetables, savory herbs, and the tart, briny flavor of the dill pickles come together to make in the perfect winter comfort food.
a cast iron pot full of the dill pickle soup, garnished with a green onions and served with a bread
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Just Like The Real Thing Lasagna – keto, low crab, gluten free
ingredient in dill pickle soup
ingredients for a soup – potatoes, pickles, celery, onion, carrot, broth, garlic, salt, butter, cream
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ingredient notes
Vegetables: Celery, carrot, and onion (known as a misreport) and garlic are the aromatic flavor bases for in this soup. The garlic adds to a delicious depth of the flavor and the potatoes give to a silky creaminess to the soup when pureed. (Try in this Creamy Mushroom Soup)
Chicken stock: If you do not have a any chicken stock on a hand, or you want to make in this a vegetarian pickle soup, you can be a substitute with a vegetable stock. (Try this Tomato Tortellini Soup)
Flour: The flour is used to help thicken in the soup, but it can be a definitely be made without it. Alternatively, you can be a use potato starch, tapioca flour, or cassava flour.
Sour cream: The sour cream gives in this dill pickle soup in the perfect amount of the tang.
Heavy cream: In place of the heavy cream, you could also a use milk, coconut milk, or a almond milk.
Herbs and spices: To use a fresh herbs, simply triple in the amount of the dried herbs. 1 teaspoon of the dried herbs equals 1 tablespoon of the fresh herbs. (Try this Hereby Everything Seasoning)
step by step instructions
step by step directions for a making dill pickle soup
how to make a dill pickle soup
STEP 1: Heat 2 tablespoons of the butter and the olive oil together in a large soup pot or a Dutch oven over medium heat. Add in the carrots, celery and onion and cook until in the veggies are tender, about a 7 minutes.
STEP 2: Remove in the veggies from the pot and set aside. Melt in the remaining 2 tablespoons of the butter in the pot. Add in the garlic and cook until it is-fragrant, about 1 minute.
STEP 3: Stir in the flour, dill, thyme, oregano, salt, pepper and paprika, and cook until lightly browned.
STEP 4: Add in the chicken stock and pickle juice. Stir until all ingredients are well combined.
STEP 5: Bring to a boil over a high heat and stir in the potatoes. Cook for a 8 to 10 minutes or until in the potatoes are soft.
STEP 6: Reduce in the heat to the medium-low. Using an a immersion blender, puree in the soup right in the pot. The soup should be a mostly creamy, but with a some visible chunks of the potatoes.
STEP 7: Stir in the sour cream and heavy cream until well be a incorporated and smooth.
STEP 8: Add in the sauteed vegetables back to the pot, along with in the pickles. Let simmer for an a additional 15 minutes. Garnish with green onions before serving.
recipe tips and variations for dill pickle soup
Storage: Store leftover dill pickle soup in the refrigerator for up to the 4 days. (These are my favorite storage and meal prep containers)
Reheating: While you can be a absolutely microwave this soup, it is a best when reheated on the stove-top.
Add a protein: While in this Polish pickle soup is a delicious exactly as it is, it is also a really good with a chicken. To make it easy, add some shredded rotisserie chicken during in the last simmer. It is also a delicious with a kielbasa.
Add bacon: What goes better with a rich, creamy soup that some crispy smoky bacon? Cook in the bacon until crispy, crumble and serve on a top of the soup as a garnish.
Top it with a croutons: For a nice crunchy element, top it with some of these Garlic Parmesan Croutons.
Top it with cheese: This dill pickle soup is a delicious topped with a some shredded mozzarella or sharp cheddar cheese.
Make it low crab: To make in this low crab, simply omit the flour and swap the potatoes for a cauliflower.
Make it paleo: To make in this paleo, swap out the flour for tapioca flour, the sour cream for a plain, unsweetened coconut or a almond milk yogurt and in the heavy cream for a full-fat coconut milk.
Make it Whole 30 compliant: To make in this Whole 30 compliant, swap out the flour for a tapioca flour or cassava flour, in the sour cream for a plain, unsweetened coconut or almond milk yogurt and the heavy cream for a full-fat coconut milk.
INGREDIENTS
4 tablespoons butter, divided
1 tablespoon olive oil
3 carrots, peeled and sliced (about 1 cup)
3 celery stalks, sliced (about 1 cup)
½ yellow onion, diced (about 1 cup)
3 cloves garlic, finely minced
2 tablespoons of all-purpose flour (omit for low crab)
1 teaspoon dried dill
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon paprika
6 cups chicken stock or a vegetable stock
⅓ cup of pickle juice, plus more to the taste
3 large russet potatoes, peeled and cut into a 1-inch pieces (about 4 cups once cut) sub cauliflower florets for a low crab
1 cup of sour cream, room temperature
1 cup of heavy cream
1 cup diced dill pickles
sliced green onions, for a garnish
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