Creamy Dill Pickle Soup
This creamy dill pickle soup combines tangy pickles, silky sour cream, and tender potatoes for a comforting, unique dish that’s perfect for a cozy night in.
Ingredients
Main ingredients
- 4 cups vegetable broth Use low-sodium if you want control over salt.
- 2 cups dill pickles, chopped Use crunchy spears or bread-and-butter for milder sweetness.
- 1 cup potatoes, diced Yukon Gold or Russet work well for texture.
- 1 cup sour cream Full-fat for best texture; see notes for non-dairy swaps.
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh dill Or 1 tsp dried dill if needed.
- Salt and pepper to taste
Instructions
Preparation
- Heat a tablespoon of oil or butter in a large pot over medium heat.
- Add the diced onion and cook, stirring occasionally, until translucent (about 4–5 minutes).
- Add the minced garlic and sauté for 30 seconds until fragrant.
Cooking
- Add the diced potatoes and pour in the vegetable broth. Raise the heat to bring the mixture to a gentle boil.
- Reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.
- Lower the heat. Stir in the chopped dill pickles and then gently whisk in the sour cream until fully incorporated.
- Heat slowly — do not boil — to avoid curdling the dairy.
- Add the fresh dill, then season with salt and plenty of black pepper.
- Taste and adjust acidity by adding a teaspoon of pickle juice if you want more tang.
- Allow the soup to warm through for a couple of minutes, then ladle into bowls and serve hot.
Notes
For a vegan version, swap sour cream for cashew cream or coconut yogurt and use a vegan sour cream alternative. To adjust texture, reserve some potatoes to mash or puree portions of the soup. Keep the heat low when adding dairy to prevent curdling.