Creamy Dill Pickle Soup

Any one that knows me really well knows I am not a fan of pickles .. unless of course they are deep fried LOL. I am however also a fan of dill pickle soup too and that is all thanks to my best girl Sarah. She had a small cafe that served the best soups and sandwiches and her dill pickle soup was basically a staple in this place. So naturally I wanted to create my own version of it with the Mr. and here is our creamy version of the soup.

Ingredients

  • 5 Cups Vegetable Broth

  • 1 Cup Sour Cream

  • 1.5 Cups Dill Pickles, chopped

  • 1 Cup Chopped Celery

  • 1 Cup Chopped Carrots

  • 1 Cup Chopped Onion

  • 1/2 Cup Cream

  • 3 Russet Potatoes, cut into 1/2 inch cubes

  • 2 Tbsp. Butter

  • 2 Tbsp. Flour

  • 2 Tsp. Salt

  • 2 Tsp. Pepper

  • 2 Tsp. Garlic Powder

  • 3 Bay Leaves

Directions

  • In a large dutch oven, melt the margarine or butter then add the carrots, onions and celery. Cook through - about 10 minutes. Season lightly with salt, garlic powder and pepper.

  • Add in the vegetable broth and potatoes as well as the bay leaves. Bring to a boil and allow to cook about 15 minutes or until potatoes are soft.

  • Add in the dill pickles and cook about 5-6 minutes over medium heat still. In a small bowl, combine the flour and sour cream then add the sour cream and cream to the soup and allow to simmer until the soup thickens. Season with additional salt, pepper and garlic powder. Remove the bay leaves then serve.

MAKE IT EASY - Keep the soup classic not creamy and opt not to add the sour cream and cream. Just as delicious!

MAKE IT EXTRA - Make your veggie broth from scratch. We even have a recipe you could start with here! It might change the color but it will give you a good idea!

Bowls, Vegetarian DishesJessica DeRaaf