We used to hate them, but something changed a few years ago and now we can’t get enough of dill pickles! If you’ve taken a look at some of our other recipes, you’ll know we have a hearty appreciation for potatoes, so when we were thinking of ways to incorporate pickles into our dinner routine, it was only natural that we paired the two together in this fabulous soup!
- 4 cups chicken broth
- 4 cups frozen Southern-style hash browns (small cubes)
- 2 cups carrots, finely diced
- 1 cup onion, finely diced
- 3 large dill pickles, chopped
- 1 cup pickle brine
- 1 cup sour cream, plus more for garnish
- 1/2 cup all-purpose flour
- 1/2 stick (1/4 cup) unsalted butter
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne, optional
- Black pepper, to taste
- 1-2 dill pickles, sliced, for garnish
- Melt butter in a large stock pot over medium heat, then add hash browns, carrots, and onions.
- Cover and allow to soften, stirring occasionally, for about 5 minutes.
- Add flour and stir to evenly incorporate. Slowly pour in chicken broth and pickle brine, then add diced pickles, Old Bay, cayenne, and black pepper.
- Stirring constantly, bring soup to a boil, then reduce heat and cover. Simmer, stirring occasionally, until carrots are tender, about 10 minutes.
- Remove from heat and stir in one cup of sour cream.
- Ladle into bowls, top with additional sour cream, pickle slices, and fresh dill.
- Serve hot and enjoy!
Recipe adapted from Cook the Story