Go Back
Close-up of creamy spicy dill pickle soup in a white bowl, topped with fresh dill sprigs for garnish.
Print
Spicy Dill Pickle Soup
Prep Time
15 mins
Cook Time
45 mins
 
Course: Soup
Servings: 8
Calories: 309 kcal
Ingredients
  • 5 cups chicken broth
  • 1 ¾ lb. Russet potatoes peeled and quartered
  • 2 cup carrots peeled and chopped
  • ½ cup butter
  • 1 ½ cup dill pickles chopped divided
  • ½ cup flour
  • 1 cup cold water
  • 1 cup sour cream
  • 2 cups dill pickle juice
  • 1 ½ tsp. Cajun seasoning
  • 1 tsp. fresh dill
  • 1 tsp. dry mustard powder
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. cayenne pepper
  • ½ tsp. salt
  • ½ tsp. pepper
Instructions
Assembly instructions:
  1. In a large pot, combine chicken broth, potatoes, carrots and butter.
  2. Bring to a boil.
  3. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes.
  4. Add 1 cup pickles and continue to simmer.
  5. In a shaker, mix water and flour together.
  6. Stir into the pot.
  7. Slowly add in the sour cream while continuing to stir.
  8. Add pickle juice and seasonings.
  9. Increase heat to return soup to a simmer.
  10. Cook for five more minutes. Remove from heat.
  11. Using an immersion blender, blend until smooth.
  12. Add remaining ½ cup of pickles.
  13. Cool and add to a large freezer bag or divide into several medium freezer bags or Souper Cubes.
Cooking instructions:
  1. Thaw.
  2. Reheat on stovetop or in microwave, stirring occasionally.
  3. Garnish with sliced dill pickles, fresh dill, and/or freshly ground pepper.