Dill Pickle Soup
A creamy and tangy dill pickle soup that combines chicken broth, diced potatoes, and crunchy dill pickles to create a comforting dish perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups chicken broth
- 2 medium potatoes, diced
- 1 cup dill pickles, chopped Choose crunchy pickles for the best flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream For creaminess.
- 1 tablespoon fresh dill, chopped Enhances the dill flavor.
- Salt and pepper to taste
Instructions
Preparation
- Pour 4 cups of chicken broth into a large pot and bring it to a boil over medium-high heat.
- Add the diced potatoes and cook for about 10 minutes or until tender but firm.
- In a separate pan, heat a tablespoon of oil over medium heat. Sauté the chopped onion and minced garlic until the onion is translucent, about 5 minutes.
- Transfer the sautéed onion and garlic into the pot with the broth and potatoes.
- Stir in the chopped dill pickles and let the soup simmer for another 5 minutes.
- Remove from heat and stir in the sour cream and fresh dill, then season with salt and pepper.
- Serve the soup hot, ideally with crusty bread.
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Notes
For variation, consider using vegetable broth for a vegetarian option, or add extra vegetables like carrots or celery. This soup can be served chilled in warm weather or reheated for comfort.