Creamy Dill Pickle Soup combines grated dill pickles with potatoes, onions, celery, carrots and garlic in a creamy broth that is perfectly seasoned. Family and friends alike just love this most unusual soup. I love to serve it with Garlic Knots or Triple Cheese Garlic Bread.
This unusual soup is a must-try and one of my all-time favorites. The dill pickle taste in this soup is very subtle and never overpowering. The coriander, turmeric and cumin really help tame and complement the dill pickle superbly. It is quick and easy to come together. You can have this ready for your family in about 30 minutes.
How do you make Dill Pickle Soup?
Start by heating a little olive oil in a dutch oven or heavy stockpot. Next add the onions, celery and carrots and cook for about 4-5 minutes. Then add the garlic, coriander, turmeric, cumin, pepper and dill weed. Cook for 1 minute stirring constantly. Reduce heat to medium-low and sprinkle with flour cooking for 1 minute while stirring continuously.
Now stir in the chicken broth, pickles and potatoes cooking for about 15 minutes or until the potatoes are soft. Finally, stir in the cream and cook for an additional 2-3 minutes or until the dill pickle soup is hot. Serve promptly.
Looking for more dill pickle recipes? Here are some favorites to try:
Helpful tips for making Dill Pickle Soup
- For best results use, Yukon Gold or red-skinned as they are waxier than their Russet cousins and they will not break down in the soup.
- This recipe calls for about three large dill pickles or about six mini dill pickles. I personally like the mini dill pickles as they have less seeds.
- I grate the pickles using the small grate side of a box grater but you can also chop them very fine.
- If you are watching your fat and calories, omit the cream. The dill pickle soup will still be delicious albeit not as white and a little less creamy.
- Don’t forget to fish out and discard the bay leaves. They are sharp on the edges and could cut your mouth or pose a choking hazard.
- Delicious additions to this soup are ham, crispy fried bacon or Homemade Croutons.
This unusual delectable soup is easy, dependable and quick enough for a weeknight meal. Put the ingredients on your shopping list today and make your family a wholesome meal that you can feel great about.
Other soup recipes you will love!
- Creamy Asparagus Soup
- Chicken Enchilada Soup
- Potato Leek Soup Recipe
- Hot and Sour Soup with Spring Vegetables
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PrintCreamy Dill Pickle Soup
Calling all pickle lovers! This creamy dill pickle soup combines dill pickles with onions, celery, carrots and potatoes in a creamy chicken broth that has been seasoned with cumin, coriander, turmeric and pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stove top
- Cuisine: Polish
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion chopped
- 3 stalks celery chopped
- 3 carrots peeled and sliced in thin rounds
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon dill weed
- 3 tablespoons flour
- 6 cups low sodium chicken broth
- 1 cup finely grated dill pickles
- 1 1/2 lbs Yukon Gold potatoes cut in small cubes
- 1/2 cup whipping cream
Instructions
- Heat olive oil over medium heat in a dutch oven or heavy stock pot. Add onions, celery and carrots and cook for 4-5 minutes; stirring several times. Add garlic, cumin, coriander, turmeric, pepper and dill weed. Cook for 1 minute stirring constantly. Reduce heat to medium low and sprinkle with flour cooking for 1 minute; stirring constantly.
- Stir in chicken broth, pickles and potatoes cooking for about 15 minutes; until the potatoes are soft. Stir in cream. Cook for an additional 2-3 minutes; until the soup is hot. Serve promptly.
Notes
- For best results use Yukon Gold or red skinned as they are waxier than their Russet cousins and they will not break down in the soup.
- This recipe calls for about three large dill pickles or about six mini dill pickles. I personally like the mini dill pickles as they have less seeds.
- I grate the pickles using the small grate side of a box grater but you can also chop them very fine.
- If you are watching your fat and calories omit the cream. The soup will still be delicious albeit not as white and a little less creamy.
- Don’t forget to fish out and discard the bay leaves. They are sharp on the edges and could cut your mouth or pose a choking hazard.
- Delicious additions to this soup are ham, crispy fried bacon or Homemade Croutons.
Keywords: soup, pickle soup, dill pickle soup recipe, polish dill pickle soup, polish dill pickle soup recipe, best polish dill pickle soup recipe
