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Dill Pickle Soup

Yields1 Serving

 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)

In 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.


Stir 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.