Dill pickle soup is the perfect dish for pickle lovers! It's creamy, tangy, and full of comforting flavors. This recipe is quick to whip up and is packed with tender potatoes, sweet carrots, and the unmistakable crunch of dill pickles.
0 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely minced red onion and sauté for about 3 minutes until soft and fragrant.
1 Stir in the grated carrots and diced dill pickles. Cook for an additional 2 minutes, allowing the flavors to meld.
2 Pour in the chicken broth and bring it to a boil.
7 Add the cubed potatoes and lower the heat to a simmer. Let the potatoes cook until tender, about 10-15 minutes.
3 In a small bowl, whisk together the milk and flour until smooth. Slowly pour this mixture into the soup while stirring constantly.
6 Cook for an additional 5 minutes, allowing the soup to thicken.
4 Stir in the pickle juice, salt, black pepper, and fresh dill. Taste the soup and adjust the seasonings if necessary. Let the soup simmer for another 2-3 minutes.
5 Ladle the soup into bowls and garnish with a sprig of fresh dill.
