Description
This hearty and tangy Dill Pickle Potato Soup combines creamy potatoes, tender carrots, and zesty dill pickles in a flavorful broth enriched with sour cream. Perfect for a comforting meal, this soup balances savory and sour notes with a hint of spice from Old Bay seasoning and cayenne, making it a unique and delicious dish for any occasion.
Ingredients
Scale
Broth and Base
- 4 cups chicken broth
- 1 cup pickle brine
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup all-purpose flour
Vegetables and Pickles
- 4 cups frozen Southern-style hash browns (small cubes)
- 2 cups carrots, finely diced
- 1 cup onion, finely diced
- 3 large dill pickles, chopped
Seasonings and Garnish
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- Black pepper, to taste
- 1 cup sour cream, plus more for garnish
- 1-2 dill pickles, sliced, for garnish
Instructions
- Melt Butter and Cook Vegetables: Melt the unsalted butter in a large stock pot over medium heat. Add the frozen hash browns, finely diced carrots, and onions. Cover the pot and allow the vegetables to soften, stirring occasionally, for about 5 minutes.
- Add Flour to Thicken: Sprinkle the all-purpose flour over the softened vegetables and stir well to evenly incorporate it. This step helps thicken the soup base.
- Add Liquids and Seasonings: Slowly pour in the chicken broth and pickle brine while stirring to prevent lumps. Add the chopped dill pickles, Old Bay seasoning, cayenne pepper (if using), and black pepper to taste. Stir everything to combine.
- Simmer the Soup: Bring the soup to a boil while stirring constantly. Once boiling, reduce the heat to low, cover the pot, and simmer for about 10 minutes, stirring occasionally, until the carrots are tender and the flavors have melded.
- Finish with Sour Cream: Remove the soup from heat and stir in one cup of sour cream until fully incorporated, creating a creamy and tangy finish.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with additional sour cream, sliced dill pickles, and fresh dill if desired. Serve immediately and enjoy the comforting flavors.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit any animal-derived ingredients.
- Adjust the cayenne pepper quantity to control the soup’s spiciness according to your preference.
- Use fresh dill or dill weed as garnish for added fresh herb flavor and aroma.
- Be sure to stir constantly when adding liquid after flour to avoid lumps.
- Sour cream can be substituted with Greek yogurt for a healthier option with similar creaminess.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
