Pickles are good on subs and great on burgers. But soup? You bet. Try a Delicious Dill Pickle Soup in 15 Minutes. It might just become your family’s new favorite! I partnered with Stonyfield to bring you this post.
I first heard about Dill Pickle Soup here on my friend Cathy’s amazingly delicious blog, The Noble Pig.
When I saw it, I was like, “Really? How is that a thing?”
What Even Is Pickle Soup?
OMG! It’s like a creamy potato soup with extra salt and tang from the pickles and sour cream. So so so good. Addictive. Really addictive.
I decided that it was a perfect soup to adapt to my 15-Minute Soup Series. To get this soup ready in 15 minutes, I had to change a few things. Most importantly, I didn’t peel and cube potatoes. It would take too long to do all that and get them cooked through in time.
Making It Quicker
Instead, I decided to try something new. I bought a bag of southern-style hash browns from the freezer section. These are frozen cubed potatoes. But they’re already partially cooked so as soon as you heat them, they soften. Frozen hashbrowns are the SouperTip for today’s soup. They’re what make it possible to make this soup so quickly. To see all my other 15-Minute Soup and the Soupertips that go with them head over here.
There are a few adjustments to the amounts and the methods between my and Cathy’s soup, mostly to do with speeding things up. For instance, my batch is smaller than hers so that it takes less time to heat things through. Also, I’ve used Greek yogurt in mine instead of sour cream. This is because I rarely buy sour cream but always have a tub of Stonyfield Greek yogurt in my fridge. This version of Dill Pickle Soup is therefore a bit healthier as well as being really quick.
Note, if you don’t already have pickles at home to use in this soup, you can absolutely make these quick pickles and the quick brine that is used to make them in the below recipe.
I can’t wait for you to try this soup. Really. You’re going to be amazed and delighted by how good it is. Let me know down below if you try it. I can’t wait to hear what you have to say!
Have a great day!
The trick to making this soup so quickly is to use frozen hashbrowns as the potato. These hashbrowns are cubed potatoes that are partially cooked. Not only are they already peeled and chopped but they’re partially cooked. As soon as you heat them up in the broth, they’re soft. Such a time-saver!
- ¼ cup unsalted butter
- 4 cups low or no-sodium vegetable or chicken broth
- 4 cups frozen Southern-style hash browns (these are small cubed hash browns)
- 2 cups carrot matchsticks (sometimes called packaged as “shredded carrots”)
- 3 large whole dill pickles, plus one more for optional garnish
- ½ cup all-purpose flour
- 1 cup pickle juice (plus more to taste)
- 1 tsp. Old Bay seasoning
- ½ tsp. coarse black pepper
- ¼ tsp. cayenne pepper
- Handful of fresh dill fronds
- 1 cup Stonyfield Greek yogurt, plus more for garnish
- Cut the butter into pieces and melt it in a large pot or Dutch oven set over medium heat. Put the broth in a large microwave-safe bowl and microwave on high for 5 minutes.
- While the broth heats, add the hash browns to the melted butter. Stir and cover. Roughly chop the matchstick carrots. Add them to the potatoes, stir and cover. Fine chop the 3 dill pickles and add them to the pot, stir.
- Add the flour and stir well. Pour in half of the hot broth and stir well. Add the other half and stir. Add the pickle juice, Old bay, black pepper, and cayenne. Stir.
- Bring it to a simmer over high heat stirring constantly. Reduce to low and cook covered, stirring occasionally, until carrots are tender.
- While the soup simmers chop the dill and slice some pickle for garnish.
- Remove soup from heat. Stir in 1 cup of the Greek yogurt.
- Ladle soup into bowls and garnish with dollops of yogurt, chopped dill, and sliced pickles.