Who Loves Pickles?
If you love dill pickles, you will love this soup! I have tried other recipes for dill pickle soup, and they didn’t live up to the taste of dill pickles at all, in any kind of way. Like this recipe, has 1/2 cup of pickles, and 2 tbsp of pickle juice with 7 cups of broth. There is no way it has a strong pickle flavor. How can you make a dill pickle soup recipe and have it not taste like dill pickles? What’s the point exactly? Name it something else and move over, because this dill pickle soup is all that pickle taste that you have been craving. Not to mention, it is hearty, hot, and filling.
I used to save the pickle juice after eating all the pickles. It’s not a good idea to drink very much pickle juice, it tends to run right through you. My favorite pickles have always been dill pickles.
Dill Pickle Soup Recipe:
Prepare/cook/care for food properly. Affiliate links ahead! See disclaimer.
- 5-6 cups chicken broth
- Half a stick of butter
- 3 lbs. potatoes
- 2 cups carrots, sliced
- 3-4 cloves garlic, minced
- 46oz or 1 QT dill pickles, chopped (keep some slices for garnish if you like)
- 1 cup sour cream
- 1/2 cup cornstarch
- 1/4 water
- remaining pickle juice pickle juice
- 1 tsp garlic powder
- 1/4 tsp celery salt
- 1 – 2 tsp dill, fresh or dried
- Cook potatoes, carrots, garlic in broth until tender. Do not drain!
- In a bowl, combine sour cream and cornstarch and 1/4 cup of water. Mix well.
- Stir this mixture into the soup. Mix it really well!
- Stir in the remaining pickle juice and the garlic powder, celery salt and dill.
- Cook for about five more minutes.
- Garnish with dill and pickle slices!
Let Me Know What You Think
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