Creamy Polish Dill Pickle Soup
Polish Dill Pickle Soup made with dill pickles and pickle juice in a creamy chicken broth. Filled with hearty vegetables and not overly pickle tasting, everybody will like this at the dinner table!
Servings 8
Ingredients
- 4 tablespoons butter
- 4 Idaho potatoes peeled and diced
- 1 pound carrots peeled and chopped
- ½ cup yellow onion finely chopped
- 1 ½ cups dill pickles finely chopped
- ¼ cup dill pickle juice (from the pickle jar)
- ½ cup all-purpose flour
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white sugar
- 1 teaspoon dried dill weed
- 1 teaspoon curry powder
- ½ teaspoon black pepper
- 5 cups chicken broth
- 2 bay leaves
- 2 cups milk
- salt to taste
Instructions
- In a large soup pot melt butter over medium heat. Add potatoes, carrots and onions, cooking until they begin to soften, about 10 minutes.
- Add in chopped pickles, pickle juice, flour, minced garlic, Worcestershire sauce, sugar, dill weed, curry powder, pepper, chicken broth and bay leaves, stirring to fully combine.
- Bring to a boil and then reduce to a simmer, cooking for 35-40 minutes, or until vegetables are softened, stirring semi often.
- Add in milk, season with salt to taste, stir and cook for a couple more minutes until milk is warmed up.
- Discard the bay leaves, serve in bowls and enjoy!
