The Best Dill Pickle Soup Recipe

Hands down this is the best dill pickle soup recipe I have found. It’s creamy, with all that pickle flavour and loaded with potatoes and carrots. It’s perfect for those cooler Spring nights, to keep you warm, but let’s be honest, this soup is a pickle lovers dream.

I used homemade turkey broth, but you can use chicken stock, or even vegetable stock. Make sure to keep the pickle brine, as it is needed to make this pickly soup. This recipe makes a big batch of it, but fear not – you can freeze this soup. I always have a couple of servings in the freezer for those nights I need a pickle fix. 

The Best Dill Pickle Soup Recipe

What you will need:

  • 4 1/2 cups turkey bone broth
  • 1 cup water
  • 2 lbs russet potatoes; washed, peeled and diced into 1/2 inch cubes
  • 2 cups diced carrots
  • 3 large dill pickles; diced
  • 1/2 cup salted butter
  • scant 1/2 cup all purpose flour
  • 1 cup sour cream
  • 1/4 cup water
  • 1 3/4 cups pickle juice (brine from a jar of pickles)
  • 1 1/2 tsp Old Bay Seasoning
  • 1/2 tsp fresh cracked pepper
  • 1 Tbsp of your favorite Hot Sauce

In a large pot, bring the stock, water, potatoes, carrots and butter to a boil and cook until the potatoes are fork tender.

Add in the pickles and continue to cook.

In a small bowl combine the flour, water and sour cream together to make a thick rue. Place a large spoonful into the soup and whisk.

Continue adding the rue and whisking until everything is combined. Do not worry about lumps, they will cook out.

Once everything is combined, add in the pickle juice, seasonings and your favorite hot sauce. Bring to a boil again.

Cook for an additional 10 minutes and then serve with fresh buns

Freeze for for to three months

The Best Dill Pickle Soup
2017-03-30 13:08:27

Serves 8
A hearty dill pickle soup made with fresh pickles, potatoes and carrots. A pickle lovers dream

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Prep Time
10 min

Cook Time
30 min

Total Time
40 min

Prep Time
10 min

Cook Time
30 min

Total Time
40 min

Ingredients
  1. 4 1/2 cups turkey bone broth
  2. 1 cup water
  3. 2 lbs russet potatoes; washed, peeled and diced into 1/2 inch cubes
  4. 2 cups diced carrots
  5. 3 large dill pickles; diced
  6. 1/2 cup salted butter
  7. scant 1/2 cup all purpose flour
  8. 1 cup sour cream
  9. 1/4 cup water
  10. 1 3/4 cups pickle juice (brine from a jar of pickles)
  11. 1 1/2 tsp Old Bay Seasoning
  12. 1/2 tsp fresh cracked pepper
  13. 1 Tbsp of your favorite Hot Sauce
Instructions
  1. In a large pot, bring the stock, water, potatoes, carrots and butter to a boil and cook until the potatoes are fork tender.
  2. Add in the pickles and continue to cook.
  3. In a small bowl combine the flour, water and sour cream together to make a thick rue. Place a large spoonful into the soup and whisk.
  4. Continue adding the rue and whisking until everything is combined. Do not worry about lumps, they will cook out.
  5. Once everything is combined, add in the pickle juice, seasonings and your favorite hot sauce. Bring to a boil again.
  6. Cook for an additional 10 minutes and then serve with fresh buns.
  7. Freeze for for to three months
Notes
  1. Feel free to use a dash of cayenne if you do not have hot sauce
By Alisha Duncan
TOTS Family DIY, Recipes, Kids, Autism http://totsfamily.com/

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