Description
A tangy and creamy soup that combines the zesty flavor of dill pickles with hearty potatoes and a touch of cream for ultimate comfort. Perfect for pickle lovers!
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 2 cups dill pickle juice
- 2 cups chicken or vegetable broth
- 1 cup grated dill pickles
- 1 cup heavy cream or sour cream
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried dill
- Salt and pepper, to taste
Instructions
- Cook the Potatoes: In a large pot, boil the diced potatoes in the broth until tender (about 10-15 minutes).
- Sauté the Onion: In a separate pan, melt butter and sauté the onion until translucent. Stir in the flour and cook for 1-2 minutes.
- Combine Base: Gradually whisk the onion mixture into the potato pot. Add pickle juice, grated pickles, and dried dill. Simmer for 10 minutes.
- Finish with Cream: Reduce heat and stir in heavy cream or sour cream. Adjust seasoning with salt and pepper.
- Serve: Garnish with fresh dill or extra grated pickles, if desired.
Notes
- Make it Vegetarian: Use vegetable broth instead of chicken broth.
- Thicker Soup: For a heartier texture, mash some of the potatoes in the soup.
- Extra Tang: Add more pickle juice for a bolder flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g