Calling all PICKLE LOVERS!! This DILL PICKLE AND POTATO SOUP is a huge hit in our household. It’s strangely addicting, slightly tangy, definitely dilly, salty, and SO satisfying. I know it sounds weird as heck, but YOU HAVE TO TRY THIS.
This soup is kind of a big DILL around here. My daughter even requested this soup for her birthday dinner. And luckily, it’s ready in under 30 minutes. Maybe you know someone who would love this pickle soup for their birthday, too!!
FAIR WARNING: This just might be your new obsession. We’re a family of four and this is just enough for dinner. If you want some for tomorrow’s lunch, double down and make a huge pot tonight! Trust me!
Here’s the ‘DILL’ on How to Make this Pickle and Potato Soup:
Melt some vegan butter in a large pot.
Add the diced potatoes, celery, and carrots.
Stir in the vegetable or vegan chicken broth.
Cook until veggies are tender.
Add the chopped pickles and spices (dill, Old Bay, and pepper).
*Note: I don’t add any salt as the stock and pickle juice seem to have enough. Taste yours and adjust accordingly.
Whisk the vegan sour cream, dill pickle juice, and flour together and then stir into soup. Some of the potatoes might break up and that’s OK. It adds a nice thickness to the soup.
Serve in bowls with more vegan sour cream, dill, and crackers (if you like).
We’ve even topped with crushed Old Dutch Dill Pickle Potato Chips. I know. A little over the top. But, hey, it was good!!
The kids don’t even realize they’re eating a whole bowl of veggies. Because…pickles are cucumbers and cucumbers are veggies…so that counts, right!?!
The idea for this recipe came from here! Just had to make a few vegan swaps. Super easy! So thank you noble pig!
More Recipes
Try this Meaty Vegan Chili and use the leftovers for some loaded chili cheese fries or tots!
Or, try this Roasted Vegetable Soup – Sheet Pan Style!
And, don’t miss these Crispy Oven Roasted Lemon Greek Potato Wedges
Chunky Dill Pickle and Potato Soup
Ingredients
- 2 tablespoon Vegan Butter
- 2 – 2½ Pounds Potatoes Diced
- 2 Cups Carrots Chopped
- ½ Cup Celery Diced, Optional
- 1 Cup Chopped Dill Pickles
- 5 Cups Vegetable Broth or Vegan Chicken Stock I like Better Than Bouillon No Chicken Base – 5 teaspoon + 5 cups of water
- 1 teaspoon Dried Dill
- 1 teaspoon Old Bay Seasoning
- 1 Cup Vegan Sour Cream I like Tofutti Brand
- 1 Cup Dill Pickle Juice
- 3 tablespoon Flour
Instructions
- Melt vegan butter in a large pot over medium-high heat
- Add the diced potatoes, carrots, celery, and vegetable broth or vegan chicken stock
- Bring to a boil and cook until just fork tender. Start checking after 10 minutes or so
- In separate bowl, whisk the pickle juice, sour cream, and flour together
- Once tender, add the chopped pickles, dill, and Old Bay Seasoning
- Add the pickle juice, sour cream, and flour mixture to the pot. Stir to combine. Some of the veggies may break up and that's ok. It helps to thicken the soup. Add salt and pepper to taste.
- Serve with more vegan sour cream, chopped pickles, and dill.
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