Monday, February 1, 2010

Delicious Dill Pickle Soup

If you like pickles, and potato soup, you may love this polish dill pickle soup as much as we did.

Makes 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes


  • 2 tablespoons butter
  • 1 medium onion, halved and sliced
  • 4 cups chicken or vegetable broth
  • 4 large garlic dill pickles, about 3 cups chopped
  • 2/3 cup liquid from pickle jar or water
  • 4 large potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • Salt and black pepper
  • Sugar to taste, if desired
  • Chopped fresh dill for garnish, if desired


  1. Melt butter in a large pot. Saute onion until translucent, about 3 minutes.

  2. Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.

  3. Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. Note:At this point, the soup can be left chunky or pureed to the velvety consistency of vichyssoise.

  4. Serve in heated bowls garnished with chopped fresh dill, if desired.

*We blended it and served it with a little diced pickle and some cream. Yum!

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