Cliffords Restaurant

Dill Pickle Soup

/ Jodi / 45 Comments

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

Ingredients:

  • 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

Directions:

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.

Enjoy!

Cheers & Hugs,
Jodi