Go Back
–+ servings
Potato Dill Pickle Soup

Creamy Potato Dill Pickle Soup That Warms Your Soul

This Potato Dill Pickle Soup is a comforting, creamy dish that combines potatoes and dill pickles for a warm, nostalgic meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Polish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Dill Pickles, grated Choose traditional fermented pickles
  • 2 cups Yukon Gold Potatoes, chopped Cut into ½-inch pieces
  • 1 cup Carrots, grated Add sweetness and color
  • 1 cup Celery, diced Finely diced for even distribution
  • 1 medium Onion, quartered and thinly sliced Creates a flavorful base
  • 1 medium Leek, sliced Clean thoroughly before slicing
  • 2 cloves Garlic, minced Enhances flavor profile
For Cooking
  • 2 tablespoons Unsalted Butter Essential for sautéing
  • 4 cups Low-sodium Chicken or Vegetable Broth Provides depth of flavor
  • 1 cup Dill Pickle Brine Key seasoning
  • 2 leaves Bay Leaves Infuses earthiness
  • to taste Black Pepper Enhances overall flavor
For Creaminess
  • 1 cup Sour Cream Temper before mixing

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Grate the carrots, dice the celery, slice the onion, and rinse and slice the leek. Mince the garlic.
  2. Combine Potatoes and Pickles: Grate the dill pickles and combine with potato pieces in a separate bowl.
  3. Sauté the Aromatics: Melt butter in a Dutch oven over medium-high heat and sauté the carrots, celery, onion, and leek for 4 minutes.
  4. Incorporate Potatoes and Pickles: Add potato and pickle mixture to the Dutch oven and cook for 4-5 minutes.
  5. Add Broth and Seasonings: Pour in broth and pickle brine, add bay leaves and black pepper, then simmer for 15-20 minutes.
  6. Temper the Sour Cream: Mix a ladleful of hot broth with sour cream in a small bowl until smooth.
  7. Final Adjustments and Serve: Stir the tempered sour cream back into the pot and adjust seasoning; serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

This soup is best enjoyed fresh, but can be stored or frozen for later use. Remember to add sour cream after reheating if freezing.

Tried this recipe?

Let us know how it was!