How do dill pickles influence the soup's flavor?

Dill pickles add a tangy, slightly sour brightness that balances the creamy base and enhances the potato's mild taste.

Can I substitute the dairy ingredients for vegan options?

Yes, using plant-based butter, milk, and sour cream alternatives works well without sacrificing creaminess or flavor.

This mixture thickens the soup gently, creating a smooth, velvety texture without overpowering the fresh vegetable flavors.

The bay leaf and dried thyme add subtle warmth during simmering, while fresh dill provides a bright, herbal finish that complements the pickles.

Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently to preserve the creamy texture.

A tangy, creamy potato soup brightened by dill pickles—this unexpected winter warmer is rich, satisfying, and bursting with flavor.

This soup quickly became a family favorite for cozy nights and impresses even pickle skeptics.

Vegetables: 2 tbsp unsalted butter, 1 medium onion finely chopped, 2 large carrots peeled and diced, 2 celery stalks diced, 3 medium russet potatoes peeled and diced
Broth & Dairy: 4 cups vegetable broth, 1 cup whole milk, 1 cup sour cream, 2 tbsp all-purpose flour
Pickles & Flavorings: 1 cup dill pickles finely chopped, 1/2 cup pickle brine (from the jar), 2 tbsp fresh dill chopped (or 1 tbsp dried dill), 1 bay leaf, 1 tsp dried thyme, salt and black pepper to taste

Step 1:: In a large pot melt the butter over medium heat. Add the onion carrots and celery cook until softened about 5 minutes.
Step 2:: Stir in the potatoes and cook for 2 minutes.
Step 3:: Add the vegetable broth bay leaf and thyme. Bring to a boil then reduce heat and simmer until potatoes are tender about 15 minutes.
Step 4:: In a small bowl whisk together the flour and milk until smooth. Stir this mixture into the soup and simmer until slightly thickened about 5 minutes.
Step 5:: Remove the bay leaf. Stir in the chopped pickles pickle brine and dill. Let simmer for 5 minutes.
Step 6:: Turn off the heat. Whisk the sour cream in a separate bowl with a ladleful of hot soup to temper then stir into the pot.
Step 7:: Season with salt and pepper to taste. Serve hot garnished with extra dill if desired.

Our family often enjoys this soup during chilly evenings accompanied by crusty rye bread.

For a vegan version use plant-based butter milk and sour cream. Add a touch of smoked paprika for extra depth. Serve with rye bread or crusty rolls.

Large pot Cutting board and knife Whisk Ladle

Contains milk and sour cream dairy. Contains wheat flour. Always check pickle and broth labels for hidden allergens.

This soup is perfectly creamy with a bright pickle tang that keeps you coming back for more.

→ How do dill pickles influence the soup's flavor?: Dill pickles add a tangy, slightly sour brightness that balances the creamy base and enhances the potato's mild taste.
→ Can I substitute the dairy ingredients for vegan options?: Yes, using plant-based butter, milk, and sour cream alternatives works well without sacrificing creaminess or flavor.
→ What is the purpose of adding flour and milk mixture?: This mixture thickens the soup gently, creating a smooth, velvety texture without overpowering the fresh vegetable flavors.
→ Is it necessary to use both fresh and dried herbs?: The bay leaf and dried thyme add subtle warmth during simmering, while fresh dill provides a bright, herbal finish that complements the pickles.
→ How should leftovers be stored?: Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently to preserve the creamy texture.