Dill Pickle Soup

Instructions

Cook the Vegetables: In a large pot, bring the broth to a boil. Add potatoes and carrots; cook 10-12 minutes, or until tender.
Make the Roux: In a medium saucepan, melt butter over medium heat. Whisk in flour, cooking 2-3 minutes until smooth and slightly golden. Gradually whisk in 1 cup of hot broth from the pot until smooth and thickened.
Add Roux to Soup: Stir the roux into the pot with the broth and vegetables, ensuring everything is well combined and thickened.
Add Pickles and Pickle Juice: Stir in chopped pickles, pickle juice, and dill. Simmer 5 minutes to meld flavors.
Finish with Cream: Reduce heat to low; stir in heavy cream. Warm through (do not boil). Season with salt and pepper.
Serve: Ladle into bowls, garnish with fresh dill. Serve warm with crusty bread or crackers.

Pickle Juice: Adjust pickle juice to taste. Start with 1 cup, add more for a stronger flavor.
Cream: Adding cream at the end creates a creamy finish. Avoid boiling to prevent curdling.
Broth: Chicken broth adds richness, but vegetable broth works for a vegetarian option.

Spicy: Add 1/4 teaspoon cayenne pepper or hot sauce.
Vegan: Use olive oil, plant-based cream (coconut or cashew), and cornstarch instead of flour.
Cheesy: Stir in 1/2 cup shredded sharp cheddar at the end.

For a keto or low-carb version:

Yes! Store in the refrigerator for up to 3 days. Reheat gently.

Yes, but the cream may separate. Freeze in an airtight container for up to 3 months. Reheat and stir well.

Less pickle juice for a milder flavor; more for a stronger tang.

Crusty bread, crackers, or a grilled cheese sandwich.

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