Pin A tangy, creamy potato soup brightened by dill pickles—this unexpected winter warmer is rich, satisfying, and bursting with flavor.
This recipe surprised my family. At first, everyone doubted pickles in soup, but after the first spoonful, it became an instant favorite for chilly evenings.
Ingredients
- Unsalted butter: 2 tbsp
- Onion: 1 medium, finely chopped
- Carrots: 2 large, peeled and diced
- Celery: 2 stalks, diced
- Russet potatoes: 3 medium, peeled and diced
- Vegetable broth: 4 cups
- Whole milk: 1 cup
- Sour cream: 1 cup
- All-purpose flour: 2 tbsp
- Dill pickles: 1 cup, finely chopped
- Pickle brine: 1/2 cup (from the jar)
- Fresh dill: 2 tbsp, chopped (or 1 tbsp dried dill)
- Bay leaf: 1
- Dried thyme: 1 tsp
- Salt and black pepper: to taste
Instructions
- Sauté Vegetables:
- In a large pot, melt the butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add Potatoes:
- Stir in potatoes and cook for 2 minutes.
- Simmer Soup:
- Add vegetable broth, bay leaf, thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Thicken Soup:
- Whisk flour and milk together until smooth. Stir into soup and simmer until slightly thickened, about 5 minutes.
- Add Pickle Flavor:
- Remove bay leaf. Stir in chopped pickles, pickle brine, and dill. Let simmer 5 minutes.
- Finish with Sour Cream:
- Turn off heat. Whisk sour cream with ladleful of hot soup to temper, then stir into pot.
- Season and Serve:
- Season with salt and pepper. Serve hot, garnished with extra dill if desired.
Pin 
One rainy weekend, my kids helped with all the chopping. Their laughter and little hands made even potato dicing fun, and the soup brought everyone to the table together.
Serving Suggestions
Pair this soup with rye bread, crusty rolls, or a green salad for a complete meal.
Variation Ideas
Add smoked paprika, use extra fresh dill, or swap in vegan dairy alternatives to suit different tastes.
Storage and Reheating
Chill leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk if too thick.
Pin This soup is best enjoyed steaming hot, with extra dill on top for freshness. Let its unique flavor warm you up all winter long!
Recipe Questions & Answers
- → What gives this soup its tangy flavor?
The tangy flavor comes primarily from the dill pickles and pickle brine added towards the end of cooking, which brighten the creamy base.
- → Can this soup be made vegan?
Yes, replace the butter, milk, and sour cream with plant-based alternatives to create a vegan-friendly version.
- → What is the best way to thicken the soup?
A mixture of all-purpose flour and milk is whisked in and simmered briefly to achieve a smooth, creamy thickness.
- → Which herbs complement the flavors in this soup?
Fresh dill enhances the pickle notes, while dried thyme and a bay leaf add subtle earthy undertones.
- → What are good serving suggestions?
This soup pairs wonderfully with crusty rye bread or rolls to soak up the creamy broth.
- → How long does it take to prepare and cook?
Preparation takes about 15 minutes, and cooking requires an additional 35 minutes, totaling approximately 50 minutes.