If you love warm, creamy soup… and dill pickles, then you will definitely want to try this dill pickle soup recipe. It is so quick and easy to make, you will have a great homemade soup ready in about 30 minutes.
Any time that I can make a homemade soup and have it done in about 30 minutes—well, that just makes me happy. That’s one of the hardest things about cooking—getting it done quickly.
Ok, so right now, everyone is at home under the “shelter in place” orders due to the pandemic, so I actually have plenty of time to make dinner now… but our typical schedule is pretty busy in the evenings, taking the kids to different sports practices and other activities.
I like to get a bit creative when I cook—and I also look for opportunities to hide healthy vegetables in meals. So, in this one, I decided to hide a bit of cabbage. I figured no one would be able to see it with all the little pieces of diced pickles floating around—and BINGO!—I was right! No one even noticed!
Honestly, I knew it was in there and didn’t even really notice the cabbage! But, you don’t have to add it. I’m sure that it would be just as good without it, however, I like to sneak in those extra veggies that even my husband doesn’t really like to eat, but that are so good for you! In fact, after making this for the first time, my husband said that this dill pickle soup is his new favorite!
Dill Pickle Soup
This warm and creamy dill pickle soup is ready quick and easy to make-- dinner is done in about 30 minutes!
Ingredients
- 4 Tbsp. butter
- 3 potatoes, diced
- 2 carrots, diced
- 1 small onion, diced
- ½ cup chopped cabbage *optional*
- 4 cups chicken broth, divided
- 1 cup dill pickles, diced
- ¼ - ½ cup dill pickle juice *add to taste*
- ¼ cup flour
- 1 cup sour cream
Instructions
- Melt butter in pot.
- Sautee potatoes, carrots, onion, and cabbage until onions
start to become translucent. Vegetables
will start to soften, but are not yet fully cooked. - Add 3 cups chicken broth to the vegetables and bring to a
boil. Boil until potatoes and carrots
are soft, about 10 minutes. - Add diced pickles and continue cooking for 3-5 minutes
more. - Mix the sour cream and flour into a smooth mixture. Add the remaining 1 cup of chicken broth into
the mixture and stir until smooth. - Add the sour cream, flour, and chicken broth mixture to the
soup, turn heat to medium / medium low for about 5 more minutes. Add salt and pepper to taste. - Turn off heat and let simmer and thicken for about 10
minutes before serving.
Soups are one of my favorite meals to make, espcially in the fall and winter! Some soups are easy to make in the crockpot for when you just want to put food on to cook and then com back a later in the day to dinner already made! Or, just having quick and easy soup recipes to be able to get dinner together quickly…
You might also want to try my Quick and Easy Broccoli Noodle Cheese Soup
or my Copycat recipe for Panera’s Broccoli Cheese Soup!
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