Dill Pickle Soup

 Take a step on the wild side with this amazing and unique soup!

Sometimes I see recipes that look super out there and I don't hesitate to make them. It makes me proud because I don't think I would have done that a few years ago. This recipe for Dill Pickle Soup is one of those recipes. If you have read my blog for a while, you'll know that I don't repeat recipes often and had to incorporate Throwback Thursday into my meal plan where we have old favorites on Thursdays. Someone shared this on Facebook (a blog page, perhaps?) and I made it the following week -- which is also a rarity. I try to make the oldest recipes in my stash first.

Anyways, I was so curious about this soup recipe and dying to try it, so I did. I didn't really tell any of the family that it was happening until they were all over for soup night. If I remember correctly, my mom-in-law and a few, if not all, of my husband's siblings and significant others came for dinner that night too. So it was nerve-wracking to say the least. Thankfully, they were all good sports and trusted me to not make them a bad dish.

This is probably my favorite soup now. I've made it two or three more times since the first time and I crave it all the time. It's basically a very dill-ish potato soup. The bite of sourness is just the best thing in the world and there were NO complaints from the family. They all really liked it. If you love pickles and dill...MAKE THIS SOUP!! MAKE IT!! I absolutely love dill pickles and so does a lot of the family, so it was a no-brainer that all of us would like it...a lot!

(Print)
What you need:

• 5 1/2 cups chicken broth
• 2 lbs. russet potatoes, peeled and quartered
• 2 cups carrots, finely diced
• 1 cup dill pickles, finely diced
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup water
• 2 cups dill pickle juice
• 1 1/2 tsp. Old Bay seasoning
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper 
• Sliced dill pickles, for garnish

Directions:

1. Combine chicken broth, potatoes, carrots, and butter in a large stockpot. Bring to a boil and cook until potatoes are fork tender.
2. Add pickles and continue to boil.
3. Meanwhile, stir flour, sour cream, and water in a medium bowl until it forms a paste.
4. Then whisk the flour paste 2 Tbsp. at a time into the soup. Whisking will make some of your potatoes break up and that is A-Ok!
5. Add pickle juice, Old Bay, salt, pepper, and cayenne.
6. Then cook 5 more minutes. Remove from heat and serve immediately, garnished with pickle slices.

Recipe from The Noble Pig

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