Creamy Dill Pickle Soup!

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6:00 AM
I love pickles.  Dill, bread and butter and garlic dills.  All my favorite.  When I was expecting my first baby (15 years+ ago) I craved pickles.  So much that I would drink every drop of the pickle juice too.  I cringe thinking about that now, but I needed pickles.  I still love pickle flavor.  I found a few recipes online for Pickle Soup and added some things, changed some things and came up with a recipe that me and my family likes.

 Creamy Pickle Soup Recipe

Boil until soft:
1 Tablespoon Salt
8 Cups Water
8 Tablespoons of Chicken Boullion
5 medium potatoes diced
2 onions diced
1 pound of chopped carrots
2 cups of pickle juice
4 diced dill pickles
2 tablespoons of dill weed
4 garlic cloves diced

Mix together:
 12 oz of Sour Cream
1 cup Flour
1 Tablespoon of Mustard
1/4 Cup water
Drop 2 Tablespoons of the sour cream/flour mixture in the pot of soup.  Stir it vigorously with a whisk.
Add the next drop of 2 Tablespoons of sour cream mixture and wisk in.  Continue until all mixed in.
The mixture clumps a little, but the whisking and boiling take care of it.
Let it cool, sprinkle some dill weed and green onions!
Enjoy the creamy pickle soup!
Serve with fresh baked rolls.

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This post published on Doodlecraft first 


This recipe is really intriguing, and I'm totally trying it this week. I can't wrap my mind around what the flavor profile is and can't wait to see how it goes!