Creamy Dill Pickle Soup

Creamy dill pickle soup is the perfect soup for all my pickles lovers. This recipe features a creamy cheesy broth with potatoes and tangy dill pickles.

Info and tips

I like to get all my prep out of the way when making soups. That way when its time to start cooking everything is already cut and ready!

Make sure your giving all the ingredients enough time to cook. For example the slower and longer you cook the onions, carrots, and celery the more flavour you’ll have. When simmering the potatoes it takes anywhere from 15-20 minutes, but I always test the potatoes with a fork every so often as every person cuts their potatoes in different sizes.

Make sure you take the pot off the heat when adding the sour cream and Havarti cheese to avoiding splitting the soup. Add slowly while stirring constantly.

Ingredients

• drizzle olive oil
• 1 white onion
• 2 carrots
• 3 celery sticks
• 6 garlic cloves
• 2 tbsp butter
• 4 cups chopped potatoes (or roughly 4 medium potatoes)
• 1/4 flour
• 4 cups chicken stock
• 1 cup chopped dill pickles
• 1 cup pickle brine
• 1/4 cup fresh dill
• 2 bay leaves
• salt & pepper (to taste)
• tsp garlic powder
• tsp onion powder
• 1/2 cup sour cream
• 1 cup shredded Havarti cheese
• red pepper flakes (for toppings)

Instructions

1. Start by dicing the onion, carrot, and celery into small even pieces. Next mince the garlic finely. Chop the potatoes into small chunks. Chop the dill pickles into small pieces. Finely mince the fresh dill.
2. To a large soup pot or Dutch oven on medium heat add a drizzle of olive oil and the onions, celery, and carrots. Sauté until soft and fragrant (about 5 minutes).
3. Next add the garlic and butter and sauté for another 1-2 minutes. Then add the potatoes. Mix well.
4. Add the flour and mix until combined evenly. Then add the chicken stock, pickles, pickle brine, fresh dill, and all listed seasonings. Stir well and bring to a low simmer. Cover for 15-20 minutes
5. Once your potatoes are fork tender shut off the heat. Add the sour cream and Havarti cheese while stirring constantly.
6. Taste test here and add any more seasonings if needed, serve with more sour cream, fresh dill, and red pepper flakes for some spice. Enjoy!

See below for a video tutorial!

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Creamy Dill Pickle Soup

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Soups – Polish

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

This recipe features a creamy cheesy broth with potatoes, tangy dill pickles, and lots of aromatics.

Ingredients

• drizzle olive oil
• 1 white onion
• 2 carrots
• 3 celery sticks
• 6 garlic cloves
• 2 tbsp butter
• 4 cups chopped potatoes (or roughly 4 medium potatoes)
• 1/4 flour
• 4 cups chicken stock
• 1 cup chopped dill pickles
• 1 cup pickle brine
• 1/4 cup fresh dill
• 2 bay leaves
• salt & pepper (to taste)
• tsp garlic powder
• tsp onion powder
• 1/2 cup sour cream
• 1 cup shredded Havarti cheese
• red pepper flakes (for toppings)

Instructions

1

Start by dicing the onion, carrot, and celery into small even pieces. Next mince the garlic finely. Chop the potatoes into small chunks. Chop the dill pickles into small pieces. Finely mince the fresh dill.

2

To a large soup pot or Dutch oven on medium heat add a drizzle of olive oil and the onions, celery, and carrots. Sauté until soft and fragrant (about 5 minutes).

3

Next add the garlic and butter and sauté for another 1-2 minutes. Then add the potatoes. Mix well.

4

Add the flour and mix until combined evenly. Then add the chicken stock, pickles, pickle brine, fresh dill, and all listed seasonings. Stir welland bring to a low simmer. Cover for 15-20 minutes

5

Once your potatoes are fork tender shut off the heat. Add the sour cream and Havarti cheese while stirring constantly.

6

Taste test here and add any more seasonings if needed, serve with more sour cream, fresh dill, and red pepper flakes for some spice. Enjoy!