Dill Pickle Soup {A Meatless Monday Recipe

Dill Pickle Soup {A Meatless Monday Recipe

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I am not sure how I came across this recipe for Dill Pickle Soup, but I knew when I saw it that it was going to 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 if he didn’t like it he would have to make something else to eat for Meatless Monday, himself.

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.

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

If you love dill pickles as we do, then you will love this soup. It’s comfort food in a bowl, with thick creamy potatoes, carrots, sour cream, warm spices, and tangy dill pickles. This easy to make recipe is simple and delicious. 

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

How To Make Dill Pickle Soup

In a large pot, combine broth, 1 ½ cups of water, potatoes, carrots, and butter. 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.

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

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.

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.

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

Next, add in the pickle juice, Old Bay seasoning, and cayenne pepper. 

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)

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

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.

Cook 5 more minutes and remove from heat. Serve immediately.

 

NOTES: 

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.

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

So, who’s trying this soup? 

I promise you will love it!

Dill Pickle Soup

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.
Course Main Course, Soup
Cuisine American, Meatless Monday, Vegetarian
Keyword Dill Pickle, soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 407kcal

Ingredients

  • 4 cups vegetable broth
  • 1 ½ cups water
  • 4 medium russet potatoes peeled and quartered
  • 2 cups carrots chopped
  • 1 cup dill pickles chopped
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 cup sour cream
  • ¼ cup water
  • 1 ½ cups dill pickle juice
  • ¼ cup water or more
  • 2 teaspoons Old Bay seasoning
  • ½ teaspoon cayenne pepper
  • Kosher salt and fresh cracked black pepper to taste

For Serving:

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

Instructions

  • In a large pot, combine broth, 1 ½ cups of water, potatoes, carrots and butter. 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.
  • 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.
  • 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.
  • Next, add in the pickle juice, Old Bay seasoning, and cayenne pepper.
  • 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)
  • 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.
  • Cook 5 more minutes and remove from heat. Serve immediately.

Notes

BE CAREFUL WITH THE SALT! Always taste before seasoning!
Reheats well, but you made need to add a little water to help loosen it up.
Recipe adapted for Meatless Monday from NoblePig.com

Nutrition

Calories: 407kcal | Carbohydrates: 46g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 1795mg | Potassium: 815mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8305IU | Vitamin C: 11.1mg | Calcium: 98mg | Iron: 2.2mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

 

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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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