Save to Pinterest A tangy, creamy potato soup brightened by dill pickles—this unexpected winter warmer is rich, satisfying, and bursting with flavor.
I first tried this recipe on a cold evening and was amazed by how the dill pickles added a vibrant twist to classic creamy potato soup.
Ingredients
- 2 tbsp unsalted butter: for sautéing vegetables
- 1 medium onion, finely chopped: adds sweetness and depth
- 2 large carrots, peeled and diced: for natural sweetness
- 2 celery stalks, diced: adds aroma and flavor
- 3 medium russet potatoes, peeled and diced: base of the soup
- 4 cups vegetable broth: soup liquid
- 1 cup whole milk: adds creaminess
- 1 cup sour cream: for richness and tang
- 2 tbsp all-purpose flour: thickens the soup
- 1 cup dill pickles, finely chopped: key flavor component
- 1/2 cup pickle brine: enhances tartness
- 2 tbsp fresh dill, chopped (or 1 tbsp dried dill): fresh herb aroma
- 1 bay leaf: subtle background flavor
- 1 tsp dried thyme: earthy herb note
- Salt and black pepper, to taste: seasoning
Instructions
- Step 1:
- In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Step 2:
- Stir in the potatoes and cook for 2 minutes.
- Step 3:
- Add the vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Step 4:
- In a small bowl, whisk together the flour and milk until smooth. Stir this mixture into the soup and simmer until slightly thickened, about 5 minutes.
- Step 5:
- Remove the bay leaf. Stir in the chopped pickles, pickle brine, and dill. Let simmer for 5 minutes.
- Step 6:
- Turn off the heat. Whisk the sour cream in a separate bowl with a ladleful of hot soup to temper, then stir into the pot.
- Step 7:
- Season with salt and pepper to taste. Serve hot, garnished with extra dill if desired.
Save to Pinterest This soup has become a family favorite, perfect for gathering around the table on chilly evenings.
Notes
Add a touch of smoked paprika for extra depth. Serve with rye bread or crusty rolls for a complete meal.
Required Tools
Large pot, cutting board and knife, whisk, ladle are needed to prepare this recipe easily.
Nutritional Information
Per serving: 285 calories, 13 g total fat, 36 g carbohydrates, 6 g protein.
Save to Pinterest This soup combines simplicity and unique flavors for a satisfying dish any season.
Recipe Questions & Answers
- → Can I make this soup vegan?
Yes, substitute the butter with plant-based margarine or oil, use plant-based milk, and replace sour cream with a vegan alternative.
- → What type of pickles work best?
Dill pickles with firm texture and tangy flavor are best as they complement the creaminess and fresh dill beautifully.
- → How do I achieve the creamy texture?
Mixing milk with flour to make a smooth slurry, then stirring it into the simmering soup helps thicken and enrich the broth.
- → Can I adjust the tanginess level?
Yes, vary the amount of pickle brine and chopped pickles to make the soup more or less tangy according to taste.
- → What herbs enhance the flavor?
Fresh dill is essential for brightness, while bay leaf and dried thyme add subtle aromatic depth during cooking.