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–+ servings
Big Bowl of Pickle Soup Topped with Vegan Sour Cream

Chunky Dill Pickle and Potato Soup

MN Veg Head
Chunky Dill Pickle and Potato Soup has quickly become a favorite in our house. This chowder-like concoction is even requested for special occasions like Birthdays! It's salty, dilly, tangy, and strangely addictive. I feel like a kid again!!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, polish
Servings 8 People
Calories 339 kcal

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.

Nutrition

Calories: 339kcalCarbohydrates: 63gProtein: 7gFat: 7gSaturated Fat: 3gSodium: 1512mgPotassium: 1209mgFiber: 7gSugar: 7gVitamin A: 5930IUVitamin C: 52mgCalcium: 56mgIron: 2mg
Keyword chowder, pickle soup, pickles, soup
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