Hearty Dill Pickle Soup

I took a page from the Nobel Pig when I saw their video for Dill Pickle Soup… Let’s get something straight here, I love me a good sour soup. Growing up sour rye soup was probably my favorite soup in the whole world, so when this dill pickle soup recipe came up I just had to make it.

Pickles are a hot commodity in this house. I feel like we eat a lot of dill pickles. We love em deep fried, in a grilled cheese sandwich, and late at night on a cracker with some smooth peanut butter.. Yes you read that right, pickles and peanut butter… don’t knock it till you try it. So making a dill pickle soup didn’t seem that crazy.

I didn’t have chicken stock, so instead I used my homemade turkey bone broth, didn’t use quite as much pickle juice and added more potatoes. Cholula sauce was used rather than the traditional cayenne pepper. What you are left with is a hearty soup that has a bit of a kick to it, and all the dill pickle flavour.

Hearty Dill Pickle Soup

What you will need:

  • 4 1/2 cups turkey bone broth
  • 1 cup water
  • 2 lbs russet potatoes; washed, peeled and diced into 1/2 inch cubes
  • 2 cups diced carrots
  • 3 large dill pickles; diced
  • 1/2 cup salted butter
  • scant 1/2 cup all purpose flour
  • 1 cup sour cream
  • 1/4 cup water
  • 1 3/4 cups pickle juice (brine from a jar of pickles)
  • 1 1/2 tsp Old Bay Seasoning
  • 1/2 tsp fresh cracked pepper
  • 1 Tbsp Cholula sauce (or your favorite hot sauce)

In a large soup pot, add broth, water, potatoes, carrots and butter and bring to a boil. Cook until the potatoes are fork tender.

Toss in the pickles and continue to boil.

Make a thick rue in a medium size bowl with the all purpose flour, sour cream and water.

Add a dollop to the soup pot and whisk and whisk and whisk. Whisk until all the rue is added.

Stir in the pickle juice, and seasonings, including the hot sauce. Whisk and bring to a boil.

*Tiny clumps of flour will still be present. I found letting the soup sit for a bit and then whisking again helped to break these down*

Serve with fresh buns and enjoy!

Hearty Dill Pickle Soup

Dill Pickle Soup

A hearty, Dill Pickle soup that's a little sour but is oh so delicious.

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Ingredients

4 1/2 cups turkey bone broth
1 cup water
2 lbs russet potatoes; washed, peeled and diced into 1/2 inch cubes
2 cups diced carrots
3 large dill pickles; diced
1/2 cup salted butter
scant 1/2 cup all purpose flour
1 cup sour cream
1/4 cup water
1 3/4 cups pickle juice (brine from a jar of pickles)
1 1/2 tsp Old Bay Seasoning
1/2 tsp fresh cracked pepper
1 Tbsp Cholula sauce

Instructions

  1. In a large soup pot, add broth, water, potatoes, carrots and butter and bring to a boil. Cook until the potatoes are fork tender.
  2. Toss in the pickles and continue to boil.
  3. Make a thick rue in a medium size bowl with the all purpose flour, sour cream and water.
  4. Add a dollop to the soup pot and whisk and whisk and whisk. Continue to whisk until all the rue is added.
  5. Stir in the pickle juice, and seasonings, including the hot sauce. Whisk and bring to a boil.
  6. Serve with fresh buns and enjoy!
Recipe Type: Soup

Notes

Tiny clumps of flour will still be present. I found letting the soup sit for a bit and then whisking again helped to break these down

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Hearty Dill Pickle Soup

Looking for other soup ideas? Check out some of our favorites below!

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Alisha
Born in the 80's, child of the 90's. Lover of film, food and photography. I quote Forrest Gump on a daily basis, and I collect Disney VHS tapes. Mama of two; married to 'the one' - living a somewhat simple life in beautiful British Columbia. This is me xo
Alisha
Alisha
Alisha

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