Dill Pickle Soup

Dill Pickle Soup


October 17, 2012

If you like, cook and crumble an Italian or chorizo sausage in the pot before adding everything else. Adapted from Food.com and Twitter.

  • Makes: Serves 6.


1 L chicken or vegetable stock

4 large dill pickles, shredded or chopped

1/2 cup pickle juice, from the pickle jar

1-2 cups thinly sliced potatoes

2 Tbsp. butter, softened

2 Tbsp. flour

1 cup milk or half & half

freshly ground black pepper

sour cream and chopped fresh dill, for garnish (optional)


1In a large saucepan or small soup pot, combine the stock, pickles, pickle brine and potatoes. Bring to a boil, reduce heat and cook for 8-10 minutes, until the potatoes start to get soft.

2Stir together the butter and flour until you have a thick paste; stir into the soup with the milk or cream and bring to a simmer. Cook for a minute or two, season with pepper and serve hot, garnished with sour cream and fresh dill.


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