Dill pickles make for a great snack, and are a part of any great spread for a party, but they don't really make for great entrees. Or do they? With this dill pickle soup, you can eat pickles like a meal while at the same time enjoying the creaminess of potatoes, the goodness of veggies, and of course, fresh dill to finish it all off.
A touch of sour cream added at the end of cooking time gives the soup a little bit of extra zip while also helping to thicken the soup. If you want to keep it dairy-free, you can skip that step altogether and add the flour to the broth at the beginning. Either way you'll get a dill-icious soup!
Dill Pickle Soup
6
15 minutes
6 hours, 40 minutes
6 hours, 55 minutes
5 1/2 cups (1.5 L) chicken broth
4 russet potatoes, peeled and cubed
2 large carrots, peeled and chopped in a small dice
3 large whole dill pickles, chopped in a small dice
1/2 cup (125 ml) all-purpose flour
1 cup (250 ml) sour cream
1/4 (60 ml) cup water
2 teaspoons (10 ml) seasoned salt
1/2 teaspoon (2.5 ml) black pepper
1/4 teaspoon (1 ml) cayenne pepper
2 cups (500 ml) dill pickle brine (the juice in the jar)
1/4 cup (60 ml) fresh dill, roughly chopped
Place broth, potatoes, carrots, and pickles into a 6-quart slow cooker. Place lid on and cook on low for 6 hours, or until the potatoes are tender.
In a large bowl combine the flour, water, and sour cream to form a paste. A little bit at a time, add the pickle brine, whisking as you do. Don't worry if there are some lumps of the flour mixture, as they will break up as the soup continues to cook. Add the seasoned salt, black pepper, and cayenne pepper and add entire mixture to the slow cooker.
Place lid on the slow cooker, turn to high and continue to cook for another 30 - 40 minutes, until the soup is thick, smooth, and piping hot throughout.
Garnish with fresh dill just before serving.
Pro tip: For a smoother soup, puree at the very end and garnish with fresh dill and pickle slices!