Creamy Dill Pickle Soup
This creamy dill pickle soup combines tangy dill pickles, hearty potatoes, and rich cream for a comforting and unique bowl of flavor — perfect for any season.
Equipment
- Large Pot
- Wooden Spoon
- Chef’s Knife
Ingrédients
Soup Base
- 4 cups vegetable broth
- 2 cups diced potatoes
- 1 cup diced dill pickles
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 tbsp fresh dill chopped
- salt and pepper to taste
Instructions
- Gather all your ingredients before starting to ensure a smooth cooking process.
- Heat a splash of oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant and translucent (about 3–4 minutes).
- Add the diced potatoes and stir briefly before pouring in the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes until potatoes are tender.
- Stir in the diced dill pickles and cook for another 5 minutes to infuse the flavor.
- Lower the heat and add heavy cream and fresh dill. Stir gently to combine.
- Season with salt and pepper to taste, then let the soup warm through without boiling for 3–5 minutes.
- Serve hot, garnished with extra dill or a dollop of sour cream if desired.
Notes
To make it vegan, replace heavy cream with coconut or oat cream. Add a splash of pickle juice for extra tang. Avoid boiling after adding cream to prevent curdling.