Save A tangy, creamy potato soup brightened by dill pickles—this unexpected winter warmer is rich, satisfying, and bursting with flavor.
I first made this soup on a snowy afternoon, craving something hearty but with a bright twist. The distinctive pickle flavor made it an instant favorite in our house.
Ingredients
- Unsalted butter: 2 tbsp
- Onion: 1 medium, finely chopped
- Carrots: 2 large, peeled and diced
- Celery: 2 stalks, diced
- Russet potatoes: 3 medium, peeled and diced
- Vegetable broth: 4 cups
- Whole milk: 1 cup
- Sour cream: 1 cup
- All-purpose flour: 2 tbsp
- Dill pickles: 1 cup, finely chopped
- Pickle brine: 1/2 cup (from the jar)
- Fresh dill: 2 tbsp, chopped (or 1 tbsp dried dill)
- Bay leaf: 1
- Dried thyme: 1 tsp
- Salt and black pepper: To taste
Instructions
- Sauté vegetables:
- In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add potatoes:
- Stir in the potatoes and cook for 2 minutes.
- Add broth and herbs:
- Add the vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Thicken the soup:
- In a small bowl, whisk together the flour and milk until smooth. Stir this mixture into the soup and simmer until slightly thickened, about 5 minutes.
- Add pickles and dill:
- Remove the bay leaf. Stir in the chopped pickles, pickle brine, and dill. Let simmer for 5 minutes.
- Incorporate sour cream:
- Turn off the heat. Whisk the sour cream in a separate bowl with a ladleful of hot soup to temper, then stir into the pot.
- Season and serve:
- Season with salt and pepper to taste. Serve hot, garnished with extra dill if desired.
Save One chilly evening, my family gathered around the kitchen as the soup simmered, and the scent of dill filled the air. Everyone enjoyed dipping crusty bread in their bowls, making it a new winter tradition.
Flavor Variations
For a vegan version, substitute plant-based butter, milk, and sour cream. Add a touch of smoked paprika for a gentle hint of warmth.
Serving Suggestions
Serve this soup with rye bread or crusty rolls for an authentic Central European touch and extra comfort.
Allergen & Nutrition Info
Each serving contains approximately 285 calories, 13 g total fat, 36 g carbohydrates, and 6 g protein.
Save This soup brings a burst of flavor to chilly nights and is always requested for family gatherings!
Recipe FAQ
- → What makes the soup tangy?
The tanginess comes from finely chopped dill pickles and the pickle brine, which add a bright, acidic flavor.
- → How is the soup thickened?
A mixture of all-purpose flour and whole milk is whisked together and simmered in the soup to create a smooth, creamy texture.
- → Can this soup be made vegan?
Yes, by substituting plant-based butter, milk, and sour cream alternatives, the soup can suit a vegan diet.
- → What herbs enhance the flavor?
Fresh dill provides the main herbal note, complemented by bay leaf and dried thyme, which add depth and earthiness.
- → What is the best way to serve this soup?
Serve the soup hot, garnished with extra dill if desired, alongside rye bread or crusty rolls to soak up the flavors.