Dill Pickle Soup {A Meatless Monday Recipe

If you love dill pickles as we do, then you will love this dill pickle soup with creamy potatoes, carrots, sour cream, warm spices, and tangy dill pickles.

I am not sure how I came across this recipe for dill pickle soup, but I knew when I saw it that it would be good, and I was right!

I could practically taste the flavors as I read through the ingredients. Of course, David was very skeptical, and I forewarned him that he would have to make something else to eat for Meatless Monday himself if he didn’t like it.

After making an entire batch of squishy dill pickles this summer, I thought this soup would be a great way to use some of them up. The pickles didn’t have to be firm to enjoy in this soup; they just needed to taste good, and mine did taste pretty good.

Ingredients Needed to Make This Soup

• The Liquid: vegetable broth, water, dill pickle juice and butter
• Vegetables: russet potatoes, carrots and dill pickles
• Thickening: all-purpose flour
• Creaminess: sour cream
• Seasoning: Old Bay seasoning, cayenne pepper, Kosher salt and freshly cracked black pepper to taste

For Serving:

• dill pickle slices (optional)
• fresh dill to taste (optional)
• black pepper to taste (optional)

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How To Make Dill Pickle Soup

1. Combine broth, 1 ½ cups of water, potatoes, carrots, and butter in a large pot. Bring to a boil over medium-high heat. When the pot comes to a boil, reduce the temperature to medium; continue to cook until the potatoes are tender. Add pickles and continue to boil.
2. In a medium bowl, stir together flour, sour cream, and ¼ cup of water to make a paste. Vigorously whisk sour cream mixture a few tablespoons at a time into soup.
3. The whisking will help to break up some of the potatoes. Don’t freak out if you start to see little clumps of flour, keep whisking; between the whisking and boiling, they will disappear.
4. Next, add in the pickle juice, Old Bay seasoning, and cayenne pepper. 
5. If the soup seems too thick after adding the pickle juice, add ¼ cup water at a time until it gets to the desired consistency (you may not need the extra water)
6. At this point, you will want to taste it to see if it needs any additional salt and pepper. Pickle juice can be very salty, so you may not need any. The potatoes can withstand a lot of salt, but you don’t want to over-salt the soup. Let your taste buds be the judge.
7. Cook 5 more minutes and remove from heat. Serve immediately.

Tips for Making Dill Pickle Soup

• BE CAREFUL WITH THE SALT! Always taste before seasoning!
• Re-heats well, but you made need to add a little water to help loosen it up.

I promise you will love it!