Dill Pickle Soup
This easy dill pickle soup recipe is an unexpected yet comforting delight with an irresistibly creamy and tangy broth! It's a hearty and filling soup with ham, potatoes, and fresh dill.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium carrot peeled & grated
- 1 cup finely chopped dill pickles
- 3 large red potatoes (skins on) diced
- 2.5 cups chicken broth
- 1 cup pickle juice
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 1 handful fresh dill chopped
- 3/4 pounds ham diced
- 1/2 cup sour cream
- 1 tablespoon flour
- Salt & pepper to taste
Instructions
- Add the olive oil, onion, and carrots to a soup pot. Sauté over medium-high heat for 5 minutes.
- Add the remaining ingredients except for the sour cream and flour. Bring to a boil then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the potatoes are tender.
- Mix the flour into the sour cream until you have a smooth mixture. Stir it into the soup and cook the soup for another 5 minutes. Season with salt & pepper to taste. Garnish with extra fresh dill if desired.
Notes
- This soup can turn out a bit salty for some people (depending on the salt in the pickle juice and ham) so I suggest using low-sodium chicken broth if that's a concern for you.
- If using dried dill, start with 1 teaspoon and work your way up from there if needed.
- Serves 4-6.
Nutrition
Calories: 366kcal | Carbohydrates: 39g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 1907mg | Potassium: 1162mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1892IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 2mg
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