Save A tangy, creamy potato soup brightened by dill pickles—this unexpected winter warmer is rich, satisfying, and bursting with flavor.
This soup quickly became a family favorite last winter when we were looking for something comforting and easy to prepare.
Ingredients
- Unsalted butter: 2 tbsp
- Onion: 1 medium, finely chopped
- Carrots: 2 large, peeled and diced
- Celery stalks: 2, 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
- Step 1:
- In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery cook until softened, about 5 minutes.
- Step 2:
- Stir in the potatoes and cook for 2 minutes.
- Step 3:
- Add the vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Step 4:
- In a small bowl, whisk together the flour and milk until smooth. Stir this mixture into the soup and simmer until slightly thickened, about 5 minutes.
- Step 5:
- Remove the bay leaf. Stir in the chopped pickles, pickle brine, and dill. Let simmer for 5 minutes.
- Step 6:
- Turn off the heat. Whisk the sour cream in a separate bowl with a ladleful of hot soup to temper, then stir into the pot.
- Step 7:
- Season with salt and pepper to taste. Serve hot, garnished with extra dill if desired.
Save Our family loves gathering around the table to share this warm soup, especially on chilly evenings.
Notes
For a vegan version, use plant-based butter, milk, and sour cream. Add a touch of smoked paprika for extra depth. Serve with rye bread or crusty rolls.
Required Tools
Large pot, cutting board and knife, whisk, ladle.
Allergen Information
Contains milk and sour cream (dairy). Contains wheat (flour). Always check pickle and broth labels for hidden allergens.
Save This soup is perfect for cozy nights and will impress guests with its unique tangy twist.
Recipe Questions & Answers
- → What makes the soup creamy and tangy?
The creaminess comes from the combination of sour cream and whole milk mixed with flour, while chopped dill pickles and pickle brine provide the signature tangy brightness.
- → Can I make this soup vegan?
Yes, substitute plant-based butter, milk, and sour cream to create a vegan-friendly version with similar creamy texture and flavor.
- → How do herbs enhance the flavor?
Bay leaf and thyme add a subtle earthy background that complements the tanginess of dill and pickles, enriching the overall flavor profile.
- → What side dishes pair well with this soup?
Crusty rye bread or rolls are excellent companions, providing a hearty contrast to the smooth and tangy elements of the soup.
- → How long does it take to prepare and cook?
Preparation takes about 15 minutes, with 35 minutes of simmering to tenderize vegetables and develop flavor, totaling roughly 50 minutes.