Description
This Dill Pickle Potato Soup is a creamy, tangy, and comforting recipe that combines the flavors of dill pickles, crispy hash browns, and classic seasonings. Perfect for a cozy meal, this soup is easy to prepare on the stovetop, offering a unique twist on traditional potato soup with a zesty pickle brine infusion.
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 4 cups frozen Southern-style hash browns (small cubes)
- 2 cups carrots, finely diced
- 1 cup onion, finely diced
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup all-purpose flour
Pickle & Seasonings
- 3 large dill pickles, chopped
- 1 cup pickle brine
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional)
- Black pepper, to taste
Dairy & Garnish
- 1 cup sour cream, plus more for garnish
- 1-2 dill pickles, sliced, for garnish
Instructions
- Melt Butter and Soften Vegetables: Melt the unsalted butter in a large stock pot over medium heat, then add frozen hash browns, finely diced carrots, and onions. Cover the pot and allow the vegetables to soften, stirring occasionally, for about 5 minutes to release their flavors.
- Add Flour and Liquids: Sprinkle the all-purpose flour over the softened vegetables and stir well to evenly coat and incorporate the flour, which will help thicken the soup. Gradually pour in the chicken broth and pickle brine slowly to avoid lumps, stirring constantly as you add the liquids.
- Incorporate Pickles and Seasonings: Add the chopped dill pickles, Old Bay seasoning, optional cayenne pepper, and black pepper to taste. Stir the mixture thoroughly to combine all the ingredients evenly.
- Simmer the Soup: Bring the soup to a boil while stirring constantly to prevent sticking. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 10 minutes, stirring occasionally, until the carrots are tender and the soup has thickened.
- Finish with Sour Cream: Remove the soup from the heat and stir in 1 cup of sour cream until fully blended, adding a creamy tang to balance the pickle flavor.
- Serve and Garnish: Ladle the hot soup into bowls, then top each serving with additional sour cream, sliced dill pickles, and fresh dill (optional) for garnish. Serve immediately and enjoy the comforting tangy flavors.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the amount of pickle brine according to your taste preference for tanginess.
- If you prefer a thicker soup, increase the flour to 3/4 cup.
- The optional cayenne pepper adds a mild heat, which can be omitted for a milder soup.
- Use fresh dill for garnish to enhance the herbaceous flavor.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
