Cream of Dill Pickle Soup

4.46 from 11 votes

Dill Pickle Soup sounds unusual, but the combination of pickles, potatoes, beef and curry powder results in a tasty meal when paired with fresh bread.

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Keyword: dill, dill pickle, gluten free, kid friendly, nut free, pickle, soup

Special Diet: Gluten Free, Nut Free

Servings:

Calories: 230kcal

Author: Carissa Serink

Ingredients

2 Tablespoons unsalted butter or neutral-flavored cooking oil
1 small yellow onion chopped fine
4 cloves garlic minced
½ pound extra lean ground beef or ground turkey (see note)
4 cups reduced-sodium chicken broth
3 medium russet or yellow potatoes peeled and cut into 1/2 inch pieces (about 2 cups)
½ cup chopped dill pickles (about 3 medium pickles)
3 Tablespoons dill pickle brine
1 Tablespoon Worcestershire sauce
1 Tablespoon minced fresh dill or 1 teaspoon dried dill
1 teaspoon curry powder
½ teaspoon white pepper
2 bay leaves
1 14 ounce can evaporated milk

Instructions

Melt 2 Tablespoons unsalted butter in a dutch oven over medium high heat. Add the chopped onions and cook until softened, about 3-5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Add 1/2 pound extra lean ground beef or ground turkey, and cook until browned, breaking it up with spoon as it cooks.
Stir in 4 cups reduced-sodium chicken broth, the diced potatoes, 1/2 cup chopped dill pickles, 3 Tablespoons dill pickle brine, 1 Tablespoon Worcestershire sauce, 1 Tablespoon minced fresh dill, 1 teaspoon curry powder, 1/2 teaspoon white pepper, and 2 bay leaves and bring to a boil over medium-high heat.
Reduce heat and simmer, covered until potatoes are soft, about 30-40 minutes. Stir in evaporated milk and heat through, but don't bring to a boil. Remove bay leaves and serve, topping with additional fresh dill and/or pickle slices if desired.

Notes

If you use lean or regular ground beef, your soup will have a higher fat content, and may end up greasy.

Nutrition