Is there anything more comforting than a bowl of soup? And if there’s anything we need more of right now, it’s comfort.

It’s National Soup Swap Day, so I’m sharing a new family favorite – Dill Pickle Soup. We are all pickle lovers and absolutely devoured this. And then the kids asked me to make it again. And again.

This soup is very much like a cream of potato – with pickle juice replacing some of the liquid and chopped pickles stirred in. The result is a completely addictive bowl you’ll lick clean.

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• Ingredients
• Directions
• More recipes for National Soup Swap Day
• Recipe for Dill Pickle Soup

Ingredients

• 2 3/4 cups chicken broth
• 1 lb. russet potatoes, peeled and quartered
• 1 cup chopped carrots, diced small
• 1/2 cup chopped dill pickles, diced small (I used Claussen)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/4 cup sour cream
• 2 Tablespoons water
• 1 cup dill pickle juice (I used Claussen)
• 3/4 teaspoon Old Bay seasoning
• 1/4 teaspoon coarsely ground pepper

As the pickles are the star of the show here, it’s important to use the pickles you like best. I prefer Claussen Pickles because I really love how crunchy they are in addition to having a great flavor.

My pickle juice was salty enough that I didn’t feel any additional salt was necessary, but depending on what you use the final dish may need some salt. Make sure you taste and adjust accordingly before serving!

Directions

• In a large saucepan, combine the chicken broth, potatoes and carrots and bring to a boil. Cook until the potatoes are tender.
• Stir in the pickles and continue to cook.
• In a small bowl, whisk together the flour, sour cream, and water to form a thick paste. Drop into the soup, 2 tablespoons at a time, whisking well to combine between each addition.
• When the soup cream mixture is all incorporated, whisk in the pickle juice, Old Bay, and pepper.
• Serve topped with sliced pickles.

National Soup Swap Day 2021

Happy National Soup Swap Day! Today, I’m hosting a virtual soup swap and asked my fellow blogger friends to cook up something amazing from you – here’s what they made!

• Dill Pickle Soup from Kate’s Recipe Box
• Alphabet Soup from Karen’s Kitchen Stories
• Dairy Free Cream of Asparagus Soup from Frugal & Fit
• Quick Vegetable Soup from Cheese Curd in Paradise
• Clean the Refrigerator Soup from A Day in the Life on the Farm
• Roasted Garlic Soup with Potatoes, Kale, & Bacon from Savory Moments
• Cream of Mushroom Soup from Kathryn’s Kitchen Blog
• 30 Minute Two Bean Tomato Soup from Blogghetti
• Vichyssoise from That Recipe
• Rotisserie Chicken Alphabet Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chicken and Black Bean Vegetable Soup from Palatable Pastime
• Potato and Spinach Soup from Magical Ingredients
• Conch Soup from HomeMadeZagat
• Copycat Olive Garden Chicken and Gnocchi Soup from Hezzi-D’s Books and Cooks
• Slow-Cooker Pasta Fagioli Soup from A Little Fish in the Kitchen
• Corn Chowder from House of Nash Eats
• Lobster Bisque from The Redhead Baker
• Bacon-Cheddar Cauliflower Chowder from The Spiffy Cookie
• Hong Kong Style Spam & Egg Macaroni Soup from Making Miracles
• Cauliflower Cheddar Soup from Devour Dinner
• Chicken Pot Pie Soup from Hostess at Heart

Want to host your own soup swap? Here’s my guide on How to Host a Soup Swap or you can check out the pandemic-friendly How to Host a Socially Distanced Soup Swap!

Recipe

Dill Pickle Soup

Yield: 4 Servings

Prep Time: 12 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Print

Ingredients

• 2 3/4 cups chicken broth
• 1 lb. russet potatoes, peeled and quartered
• 1 cup chopped carrots, diced small
• 1/2 cup chopped dill pickles, diced small (I used Claussen)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/4 cup sour cream
• 2 Tablespoons water
• 1 cup dill pickle juice (I used Claussen)
• 3/4 teaspoon Old Bay seasoning
• 1/4 teaspoon coarsely ground pepper

Instructions

1. In a large saucepan, combine the chicken broth, potatoes and carrots and bring to a boil. Cook until the potatoes are tender.
2. Stir in the pickles and continue to cook.
3. In a small bowl, whisk together the flour, sour cream, and water to form a thick paste. Drop into the soup, 2 tablespoons at a time, whisking well to combine between each addition.
4. When the soup cream mixture is all incorporated, whisk in the pickle juice, Old Bay, and pepper.
5. Serve topped with sliced pickles.

Notes

Adapted from Noble Pig