Dill Pickle Soup
Dill pickle soup is a comforting and unique dish that combines the tangy crunch of dill pickles with a creamy broth and hearty vegetables. Each spoonful offers a delightful explosion of flavors, reminiscent of warm childhood memories. This quick and easy recipe is perfect for cozy dinners or casual gatherings, pairing beautifully with crusty bread or crackers. Dive into this soul-warming bowl of goodness that will surprise and delight your friends and family.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes about 6 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup dill pickles, chopped
- 8 oz cream cheese (1 cup)
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, finely chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent (about 5 minutes).
- Stir in the diced Yukon Gold potatoes and cook for an additional 5 minutes.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for about 15 minutes until potatoes are tender.
- Add cream cheese; stir until fully melted into the broth.
- Mix in chopped dill pickles and fresh dill; simmer for another 5 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with extra fresh dill if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Experiment with different types of pickles like spicy or garlic-infused for added flavor. For a thicker soup, blend part of the soup before adding the pickles. Store leftovers in an airtight container in the fridge for up to three days.