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Creamy Dill Pickle Soup

A creamy and tangy dill pickle soup that’s easy to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Eastern European
Calories: 230
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 medium onion, diced This adds flavor to the soup.
  • 2 cups potatoes, peeled and diced Provides body to the soup.
  • 4 cups vegetable broth Use low-sodium for a healthier option.
Flavor Elements
  • 1 cup dill pickles, chopped Adds a tangy flavor.
  • 1 cup heavy cream For creaminess.
  • 2 tablespoons fresh dill, chopped Enhances the dill flavor.
  • 1 tablespoon olive oil For sautéing onions.
  • Salt and pepper to taste Salt and pepper to taste Essential for seasoning.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the diced onions and sauté for about 5 minutes, or until they become translucent.
Cooking
  1. Add the diced potatoes to the pot, followed by the vegetable broth.
  2. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are tender.
  3. Once the potatoes are cooked, use an immersion blender to carefully purée the soup until smooth.
Finishing Touches
  1. Return the pureed soup to medium heat.
  2. Stir in the heavy cream and let it heat through without boiling.
  3. Finally, add the chopped dill pickles and fresh dill. Season with salt and pepper to taste. Heat for a few more minutes and serve!

Notes

For a chunkier texture, blend only half the soup and leave the rest untouched. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2-3 months.