Dill Pickle Soup.
Have you heard of it?!
This was something new and intriguing to me when mentioned by a friend on Facebook who said she was making it because she was coming down with a cold.
I couldn’t get it out of my mind, and I finally made it this past week.
O M G!
What have I been missing?!?!
As far as I can tell, this recipe was originally posted on The Noble Pig several years ago, and I totally missed it.
It is a wonderful combination of tart, sour, salty pickles and creamy potato soup. It reminds me of a delicious potato dish we’ve eaten at a local favorite restaurant that combines potatoes and cheese and pickles.
What a great comfort food recipe!
What a wonderful flavorful, warm meal in a bowl.
I can’t wait to hear if you’ve heard of it or if you are going to try it.
I tweaked it up a bit by adding a few more potatoes (especially some small gold, red, and purple ones to add color and texture).
Here is how I made it.
Dill Pickle Soup
- 6 cups chicken broth (I use 6 cups water and 6 tsp. chicken base)
- 2 lbs potatoes (large potatoes peeled and quartered or small yellow, red, and purple potatoes halved – I used a combination of all)
- 2 cups chopped carrots
- 1 cup chopped dill pickes
- 1/2 cup (1 stick) butter
- 1/2 cup flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice
- 2 tsp. Old Bay Seasoning
- 1 Tbsp. coarsely ground black pepper
- 1/2 tsp. cayenne pepper
In a large pot, combine chicken broth, potatoes, carrots, and butter. Bring to a boil, and cook until the potatoes are tender. Add chopped pickles, and continue to boil.
In a medium bowl, whisk together flour, sour cream, and water, making a paste. Vigorously whisk paste into soup, small portions at a time, breaking up lumps. Add pickle juice, Old Bay Seasoning, pepper and cayenne. Cook 5 more minutes to incorporate.
Soup is now ready to serve.
Cheers & Hugs,