Ingredients
4 cups chicken or vegetable broth
1/2 cup dill pickle juice
1 cup chopped dill pickles
4 medium russet potatoes, peeled and cubed
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup sour cream
1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
Salt and pepper to taste
Optional: chopped fresh parsley for garnish
Instructions
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Bring the broth to a boil in a large pot. Add potatoes, carrots, onion, and garlic. Simmer until tender (10–15 minutes).
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In a separate pan, melt butter. Whisk in flour to make a roux; cook for 1–2 minutes.
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Slowly stir the roux into the soup. Simmer to thicken for 5 minutes.
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Add pickle juice and chopped pickles. Stir well.
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In a bowl, mix a ladle of hot soup with sour cream to temper it, then add it back into the pot.
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Stir in dill and season with salt and pepper.
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Simmer for 5 more minutes. Serve hot with optional parsley garnish.
Notes
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Use refrigerated dill pickles (not sweet) for best flavor.
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Temper sour cream before adding to prevent curdling.
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For a thicker soup, mash a few of the potatoes before serving.
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Add a dash of hot sauce or red pepper flakes if you like heat.
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This soup tastes even better the next day—perfect for leftovers.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes