Dill Pickle Potato Soup ~
A cozy blend of creamy potatoes, tangy pickles, and melty cheddar cheese.
Serve with grilled cheese on pumpernickel or sourdough bread.
Creamy Dill Pickle Soup (Zupa Ogórkowa)
My family seemed skeptical when I announced I was making dill pickle soup (a classic Polish soup also known as Polish Dill Pickle Soup or Polish Sour Pickle Soup) for dinner, but it has now become one of our favorite soup recipes, especially during the colder months.
If you are wondering whether this flavor combination works, as my family did, I get it. Pickles aren’t exactly the first thing most people think of when they think of soup. But let me tell you, Dill Pickle Potato Soup is a hidden gem, especially if you’re a fan of comfort food with a twist. The unexpected tanginess of pickles with the heartiness of potatoes creates a creamy potato soup that’s both comforting and one of the most unique soups.
Make this flavorful and comforting soup for the pickle lover in your life – it’s a game-changer in the world of cozy dinners!
Ingredients for Dill Pickle Potato Soup
You will need the following:
- 2 tablespoons butter
- 1/4 cup Vidalia onion, diced
- 1 tablespoon garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups vegan chicken-style broth
- 2 pounds Russet potatoes, peeled and cut into 1-inch pieces
- 1 cup pickle brine
- 3/4 cup sour cream
- 2 cups cheddar cheese, shredded
- 1 cup dill pickles, plus extra for serving, chopped
- ground black pepper, for serving
- fresh dill, for serving
Ingredient Notes
- Butter – I use vegan butter. Olive oil also works.
- Vidalia Onion – This yellow onion variety is milder and sweeter than regular yellow onions.
- Garlic – Mincing the garlic ensures a more even distribution throughout the soup.
- All-Purpose Flour – For thickening the soup.
- Vegan Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base
- Russet Potatoes – Russets are good in this recipe because they’re high-starch potatoes that enhance the creamy texture of the soup.
- Pickle Brine – This is the juice from the jar of pickles. Add more or less pickle juice to suit your personal dill flavor preference.
- Sour Cream – I use Tofutti vegan sour cream.
- Cheddar Cheese – Violife vegan cheddar shreds melt fast and are great for soups.
- Dill Pickles – Since this is a dill pickle soup recipe, choose the pickles you would want to snack on. I like Grillo’s dill pickle spears. Pickle slices or shredded pickles will also work, but obviously, they won’t be as chunky.
How to Make Dill Pickle Soup
STEP ONE: Set a large soup pot over medium-high heat and add the butter. When the butter is melted, add the onion and cook for 2 minutes, stirring frequently, until softened. Add the garlic and continue cooking for an additional 30 seconds.
STEP TWO: Whisk in the flour (the mixture will be thick) then gradually pour in the vegan chicken broth, whisking until smooth.
STEP THREE: Add the potatoes. Bring to a boil, then reduce to low heat and simmer for 15 minutes or until the potatoes are fork-tender.
STEP FOUR: Turn off the heat, then whisk in the pickle brine and sour cream.
STEP FIVE: Stir in the cheddar cheese and chopped pickles. Season to taste with black pepper, sprinkle with fresh dill, and top with extra chopped pickles. Serve hot.
More Soup Recipes You’ll Love!
- Potato Dill Soup
- German Potato Soup
- Broccoli Cheese Hash Brown Soup
- Green Chile Potato Soup
- Baked Potato Soup
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Dill Pickle Potato Soup
Ingredients
- 2 tablespoons butter
- 1/4 cup Vidalia onion diced
- 1 tablespoon garlic minced
- 3 tablespoons all-purpose flour
- 4 cups vegan chicken-style broth
- 2 pounds Russet potatoes peeled and cut into 1-inch pieces
- 1 cup pickle brine
- 3/4 cup sour cream
- 2 cups cheddar cheese shredded
- 1 cup dill pickles plus extra for serving, chopped
- ground black pepper for serving
- fresh dill for serving
Instructions
- Set a large soup pot over medium-high heat and add the butter. When the butter is melted, add the onion and cook for 2 minutes, stirring frequently, until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Whisk in the flour (the mixture will be thick) then gradually pour in the vegan chicken broth, whisking until smooth.
- Add the potatoes. Bring to a boil, then reduce to low heat and simmer for 15 minutes or until the potatoes are fork-tender.
- Turn off the heat, then whisk in the pickle brine and sour cream.
- Stir in the cheddar cheese and chopped pickles. Season to taste with black pepper, sprinkle with fresh dill, and top with extra chopped pickles. Serve hot.
TLee
For pickle lovers. We added a touch of smoked paprika, it was perfection.
thiswifecooks
Nice touch! 😊