One-Pot Dill Pickle Soup. If you’re not a dill pickle fan, you have my permission to stop reading immediately. If you are a fan – You’re going to love this soup. Creamy and tangy, with the unmistakable flavor of dill pickles.
Question: Are you a dill pickle fan? If so, you’re going to LOVE this soup! It’s a tangy, creamy bowl of goodness. I made a pot of this last week and the boyfriend is already begging me to make it again, and again. In his words – “The best soup I’ve ever had.” We may have a soup convert on our hands folks: He’s trading in his long-standing favorite, Potato Leek Soup, for this Dill Pickle Soup. BIG – Really big!
I’m totally a dill pickle fan – When I was a kid, it was always a let down when my Happy Meal Cheeseburger only had one pickle instead of two. Really?! Who decided that it was an acceptable ratio to have one small pickle to one hamburger patty? Have any of you worked at Micky D’s? Is there a pickle rule? Like, you must limit the pickles to no more than two per patty, or you could be let go? My fast food employment only consisted of Taco Bell, where there was a rule like that – Something like each customer only gets one hot sauce packet per item. Who can get through an entire bean burrito with only one hot sauce? But that’s a whole other subject – Back to the matter at hand here: PICKLES!
Sweet and sour have their place. For me, I only enjoy them on their own, as part of a relish tray. When it comes to a garnish – Dill is totally the way to go. Cuban sandwiches, a spear in a bloody mary, in tuna salad – I love the bright, briny flavor that pops on your tongue. The pickles have that same effect in this soup. Without the pickles, you’ve got a great base – A creamy, potato soup so delicious that it could stand on its own. But let’s not let it. Let’s add some excitement to Mr. Potato (Soup). Pickles!!! Teeny bits of pickles that have been chopped really fine, so that you get that burst of flavor in every bite. To bump up the flavor a bit more, we’re also adding the pickle brine and swirling it all together with a bit of greek yogurt, to make it extra creamy.
Have I done my job? Do I have you convinced to give this odd-sounding soup a try? Truuuusssst me on this one…
Dill Pickle Soup Recipe
One-Pot Dill Pickle Soup
- 5 ½ cups chicken broth
- 1 ¾ pound potatoes (cut into ½” dice, 3 large potatoes)
- 2 cups carrots (small diced)
- 4 Tablespoons butter
- 1 bay leaf
- 1 cup dill pickles (small diced)
- 1 cup pickle juice
- ½ cup water
- ½ cup flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon pepper
- 1 cup greek yogurt
- 1 Tablespoon fresh dill (chopped)
- In a large pot, combine broth, potatoes, carrots, butter and bay leaf. Bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
- Combine the pickle juice, water and flour. Whisk together to create a slurry. Add it to the pot, along with the pickles and salt and pepper. Simmer for 5-10 minutes, until thickened.
- Ladle half of the soup into a blender and process until smooth. Add back to the pot along with the yogurt and stir to combine.
- Serve immediately garnished with fresh dill, and additional yogurt and chopped pickles if desired.
Wine Pairings for Dill Pickle Soup:
- Because both pickles and wine are high in acid, it can be tough to pair the two. Try a versatile Rosé or a food-friendly dry Riesling.