Dill Pickle and Potato Soup

Dill Pickle and Potato Soup

A thick and creamy soup with potatoes, carrots, sour cream, Swiss cheese and dill pickles! The stars of the show.

There’s both chopped dill pickles and pickle juice. Don’t be scared. It sounds highly unusual but it’s also highly delicious!

One would think you need to have an immense love for pickles to so much as even like this soup but you’d be wrong. While, yes, there’s pickle to be tasted in every single bite there’s other flavors too. They meld together in a surprising way.

With sweet dill, melty Swiss cheese, a touch of tangy sour cream and creamy potatoes to help balance out the sour, salty pickle flavor. Let me tell you one thing I learned is pickles love potatoes. They make a happy couple.

The starchy potatoes help thicken up the soup and at the same time take away some of that saltiness you would expect. Did you know potatoes can soak up excess salt when you’ve added too much to a soup, stew or chile? Simply float a few hunks of potato in it and discard them when ready to eat.

So, yes, I’m here to tell you dill pickle soup works. I don’t know how it just does.

Dill Pickle Potato Soup

Dill Pickle Potato Soup

Rating: 51

Yield: 3 - 4 servings

Dill Pickle Potato Soup

A thick and creamy soup with potatoes, carrots, sour cream, Swiss cheese and dill pickles! The stars of the show!

Ingredients:

olive oil, for sauteing
1 small onion, diced
coarse salt and fresh black pepper
3 fat cloves garlic, minced
2 cans (14.5 ounces) low-sodium chicken broth
1 cup kosher dill pickle juice
4 - 5 cups potatoes, peeled and cubed (about 1 + 1/2 pounds)
1 cup grated carrot
1 cup kosher dill pickles, diced small, plus extra for garnish
1 teaspoon dried dill
1/2 cup sour cream
1 cup Swiss cheese, shredded, plus more for garnish

Instructions:

  1. In a large heavy-bottomed saucepan or soup pot heat 2 tablespoon of oil over medium-low heat. Saute onion with a dash of salt and pepper until translucent, stirring often. Add garlic and saute until fragrant.
  2. Stir in the broth, pickle juice, potatoes, carrots, pickles and dill. Season lightly to taste with salt and pepper.
  3. Simmer 20 - 25 minutes until potatoes are fork tender. Remove 1 cup of the soup and puree with a stick blender or in a stand blender and return back to the soup pot. Turn heat down to low.
  4. Stir in sour cream and Swiss cheese, keep stirring until cheese melts.
  5. Serve garnished with chopped pickles and a sprinkle of cheese.

Notes:

Adapted from Food Network

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/dill-pickle-and-potato-soup/

Comments

  1. Marz says

    A few weeks ago some friends and I went to this Polish restaurant and tried their pickle soup. It was so very good, so I scoured the internet looking for some sort of recipe and found yours. My friend, who was also at the restaurant, made your soup and it just blew her away with the yumminess. Now I’ve made it, and its definitely good, but not quite super extra awesome good I was thinking it would be..like it needs more something, more tart.. I suspect it might be the pickles I used. It was a brand I’m not used to, and when I tried a pickle from the jar, it wasn’t quite as zippy as the ones I normally get. So I think I’ll try this again with zippier pickles. The recipe was very easy and worked as expected and looked just like the picture too. Thank you.

    • Reeni says

      Yes! The quality of the pickles are important! I should of stressed that in the recipe. The type you buy in the refrigerated section are going to be much better than the shelf stable variety – those are the ones I use.

    • trzcina says

      I know this is very delayed, but you may also find that some of it is the cheese. The Polish variants of this soup that I’ve tried (I’m Polish-American from metro Detroit) never use cheese, and I’m not sure how it would affect the flavor. I suspect it would to diminish the strength of the pickles.

      It is true that you also do not want to use low-quality dill pickles, and especially not the somewhat sweet kind. They won’t give the necessary acidity and pickle-ish flavor, I believe.

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