This is a recipe you are either going to love or hate. The pickle lovers in your family will go crazy over this, while the pickle-haters will go running screaming toward the hills in horror at the thought.
We were intrigued by the idea when we found the recipe for Pickle Soup on Pinterest and had to give it a try. We have some major pickle lovers in our family (Kiersten, Josiah, and Mom) so we had to make it!
Update: We have made this recipe several times since first posting it (yes, we really like it), and since making it the first time, we now use 1/4 cup of butter instead of 1/2 and it’s just as good. This saves a few calories!
- 5.5 cups chicken broth
- 2 lbs russet potatoes, peeled and quartered
- 2 cups chopped carrots (small dice)
- 1 cup chopped dill pickles (small dice)
- ½ cup butter
- 1 cup flour
- 1 cup plain Greek yogurt or sour cream
- ¼ cup water
- 2 cups dill pickle juice
- 1½ t Old Bay seasoning
- ½ t salt*
- ½ t pepper
- ¼ t red cayenne pepper (optional)
- In large soup pot, combine broth, potatoes, carrots, and butter. Bring to a boil and cook until potatoes are tender. Add pickles and continue to boil.
- In medium bowl, stir together flour, yogurt and water to make a paste. Vigorously whisk yogurt mixture, a bit at a time, into soup. (This will break up some of the potato which is okay. This will also thicken the soup.)
- Add pickle juice, Old Bay, and peppers. Cook 10-15 minutes more and remove from heat.
- *Pickle juice varies in saltiness. Taste soup after adding pickle juice to determine if more salt is needed.
Adapted from The Noble Pig, Dill Pickle Soup recipe.
The pickle lovers in our family loved this soup. It’s basically a potato soup with pickles and pickle juice. They ate it for dinner and enjoyed the left-overs. Next time I would try making it with less butter because I don’t think it was necessary. I would have thickened it with extra potato instead, and maybe tried adding some chopped onion.
Would you eat pickle soup?