Name: Creamy Potato and Dill Pickle Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 Tbsp butter; 1 onion, diced; 2 medium carrots, grated; 3 cups peeled and chopped Russet or Yukon Gold potatoes; 3 garlic cloves, minced; ½ tsp salt; ¼ tsp pepper; 4 cups reduced sodium chicken or vegetable broth; ½ cup dill pickle brine (from the jar); ½ cup full-fat sour cream, at room temperature; 2 Tbsp all-purpose flour; 1 cup grated dill pickles; 1 Tbsp grainy Dijon mustard; 2 Tbsp chopped fresh dill; ¾ cup half and half cream, milk or broth (optional); ¼ cup finely diced dill pickle; fresh dill sprigs; sour cream

This thick and Creamy Potato and Dill Pickle Soup is sure to thaw you out after a chilly day! Tangy dill pickles are the surprise superstar, and whatever you do, don’t toss out that pickle brine! It can be used in marinades, salad dressings, and soups like this one. Once you taste this Polish-inspired soup, you’ll be hooked.

Ingredients

Soup:

2 Tbsp butter

1 onion, diced

2 medium carrots, grated

3 cups peeled and chopped Russet or Yukon Gold potatoes

3 garlic cloves, minced

½ tsp salt

¼ tsp pepper

4 cups reduced sodium chicken or vegetable broth

½ cup dill pickle brine (from the jar)

½ cup full-fat sour cream, at room temperature

2 Tbsp all-purpose flour

1 cup grated dill pickles

1 Tbsp grainy Dijon mustard

2 Tbsp chopped fresh dill

¾ cup half and half cream, milk or broth (optional)

Garnish:

¼ cup finely diced dill pickle

fresh dill sprigs

sour cream

Instructions

Take the sour cream from the refrigerator, so it can come to room temperature before added to the soup.

In a large pot over medium heat, melt the butter, then add the onion and carrot. Sauté for a few minutes, until softened. Add the potatoes, garlic, salt, and pepper. Cook for 2 more minutes, stirring occasionally.

Stir in the broth and pickle brine. Cover, bring to a boil, then turn the heat to medium-low and simmer for 20-30 minutes, until the potatoes are tender. Timing depends on how large the potato chunks are.

Use an immersion blender to purée the soup. You can purée it until completely smooth or leave some chunks of potato.

In a small bowl, whisk together the sour cream and flour. Drizzle in about 2 Tbsp of soup and whisk until smooth. This helps to warm up the sour cream. Gradually add dollops of the sour cream mixture back into the soup, whisking after each addition. Stir in the grated pickles.

Cook over low heat until the soup has thickened and warmed through, 5-10 minutes.

Stir in the chopped dill. Season to taste. If desired, thin the soup with half and half cream, milk, or broth.

Ladle into bowls, garnish with dollops of sour cream, fresh dill sprigs, and diced pickles. Serve immediately.