Dill Pickle Soup Recipe
Introduction
Dill Pickle Soup is a tangy, comforting dish that brings a unique twist to traditional soups. It combines the bright, zesty flavor of pickles with creamy potatoes for a delightful lunch or light dinner option.
Ingredients
- 4 cups diced potatoes
- 1 cup chopped dill pickles
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
Instructions
- Step 1: In a large pot, bring the broth, diced potatoes, and chopped pickles to a simmer over medium heat. Cook until the potatoes are tender, about 15-20 minutes.
- Step 2: Reduce the heat to low and stir in the cream. Heat gently, making sure not to boil, then remove from heat and serve warm.
Tips & Variations
- Use homemade pickle juice for extra tang and depth of flavor.
- Add chopped fresh dill or a sprinkle of smoked paprika for a different twist.
- For a thicker soup, mash some of the potatoes before adding the cream.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen potatoes for this soup?
Yes, frozen potatoes can be used; just adjust the cooking time as they will cook faster than fresh potatoes.
Is this soup suitable for a vegetarian diet?
It is, as long as you use vegetable broth instead of chicken broth.
PrintDill Pickle Soup Recipe
Dill Pickle Soup is a tangy, creamy soup featuring tender potatoes and the distinct flavor of dill pickles, simmered in broth and finished with a touch of cream for smoothness. This comforting and unique soup balances the savory and sour notes perfectly, making it an excellent starter or light meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Soup Ingredients
- 4 large potatoes, peeled and cubed (about 4 cups)
- 1 cup dill pickles, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon dill weed (fresh or dried)
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Peel and cube the potatoes into bite-sized pieces. Chop the dill pickles and finely chop the onion and garlic.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-5 minutes.
- Add Potatoes and Broth: Add the cubed potatoes to the pot and pour in the broth. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, approximately 15-20 minutes.
- Add Pickles and Seasonings: Stir in the chopped dill pickles and dill weed. Season with salt and pepper to taste. Continue to simmer for an additional 5 minutes, allowing flavors to meld.
- Finish with Cream: Lower the heat and gently stir in the heavy cream. Heat through without boiling to avoid curdling, about 3 minutes.
- Serve: Ladle the soup into bowls and optionally garnish with fresh dill or a swirl of cream. Serve warm and enjoy the tangy, creamy flavors.
Notes
- If you prefer a thicker soup, mash some of the potatoes before adding the pickles.
- Adjust the amount of pickles to control the soup’s tanginess.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This soup can be refrigerated for up to 3 days and reheated gently.
Keywords: Dill Pickle Soup, Creamy Pickle Soup, Comfort Soup, Potato Soup, Tangy Soup
