I’m not going to lie I have at least one pickle most days. I can’t help it: there’s just something about the sour and tangy flavor that I crave. Are you the kind of person who is always asking your friends if they’re going to eat their pickle when you go out for sandwiches (guilty person here)? Is your love of pickles so strong that people buy you pickles for Christmas (also me)? Well then I’ve got just the soup for you. This dill pickle potato soup is perfection in a bowl. It might sound a bit odd, but trust me when I say it’s darn good. I might even prefer this soup over regular potato soup.
To get this recipe started you’ll need to sauté leeks and garlic in butter over medium high heat in a stock pot. Only use the light green and white parts of the leeks for the best texture. You can save the darker green parts for making soup stock later on, but they’re a bit too tough for this recipe.
Then add in spices (including bay leaf and white pepper) as well as the stock of your choice and diced potatoes. For this recipe chicken stock is perfect, but you can use vegetable stock if you prefer.
You simmer this mixture until the potatoes are fork tender and then add in the special ingredients, which are 2 cups of diced dill pickles and 4 teaspoons of dried dill weed. You also need to add 2-4 tablespoons of pickle juice. These combined add so much pickle flavor to the soup it’s unbelievable.
Serve this soup with a dollop of sour cream on each bowl and a sprinkle of grated Parmesan cheese on top for the perfect side to any meal. Or make it the main event and serve with some hearty bread. Plus, you can add a bit more dill on top- fresh if you have it.
There’s no getting around how pickle-y this soup is, but that’s the way we like it! Plus it’s so fun to be able to tell your family, “we’re having dill pickle soup tonight.”
Dill Pickle Potato Soup
20m prep time
30m cook time
- 4 tablespoons butter
- 3 large leeks, white and light green part only, cut into matchsticks and rinsed
- 1 clove garlic, sliced
- 1 tsp salt
- 1/2 tsp white pepper
- 1 bay leaf
- 8 cups chicken stock or vegetable stock
- 2 1/2 lbs potatoes, peeled and cubed
- 2 cups dill pickles, diced
- 4 tsp dried dill weed
- 2-4 Tbsp pickle juice
- 6 tsp sour cream (optional)
- Melt butter in a large stockpot over medium heat. Add leeks and garlic and sauté for 10 minutes until leeks are wilted.
- Add salt, white pepper, bay leaf, chicken or vegetable stock, and diced potatoes to the pot and bring to a boil.
- Reduce heat to low and simmer for 15 minutes. Potatoes should be fork tender at this point. Remove bay leaf and add in the diced pickles, dill, and pickle juice and stir to combine. Allow to simmer for another 2 minutes.
- Garnish individual servings with a teaspoon of sour cream and a sprinkle of Parmesan cheese on top if desired.
Recipe adapted from Kitchen Frau.