When I first saw a recipe for dill pickle soup, I was intrigued. Of course it had to have more ingredients than just dill pickels and with the addition of some smoked ham and carrots, it ultimately eveloved into my Creamy Dill Pickle, Ham and Potato Soup. The soup has a slighly tart but gas a very pleasant flavor and is balanced perfectly with the sour cream emulsion I added at the end. It’s nice and it’s different. I like nice and different.

Creamy Dill Pickle, Ham and Potato Soup

No ratings yet
Print Pin Rate
Course: Lunch
Cuisine: Polish
Keyword: Comfort food, Cooked from Scratch, Fall-Winter
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Degree of Difficulty : Easy
Servings: 4 people

Ingredients 

  • 2 tbsp vegetable oil
  • 1/2 large onion peeled and finely chopped
  • 2 cloves grated garlic
  • 1 medium carrot peeled and diced
  • 3 medium pickles diced
  • 1 medium russet or baking potato peeled and diced
  • 1/2 lb ham diced to be the same size as vegetables
  • 1 cup pickle juice
  • 2 cups chicken stock
  • 1 tsp freshy ground black pepper
  • 1 pinch sugar

Sour Cream Emulsion

  • 3 tbsp full fat sour cream
  • 1/2 tsp grainy mustard
  • 1 tbsp flour
  • 2-3 tbsp water to thin sour cream and flour to a pouring consistency

Garnish (optional)

  • 1-2 sprigs fresh dill, chopped

Instructions

Gather all ingredients before starting recipe

  • Heat 2 tbsp vegetable oil in a medium sized stock pot over medium high heat.
  • Add 1/2 large onion, chopped, and stir to combine. Sauté onions until they begin to color, about 5 minutes. Then add 2 cloves grated garlic and stir. Cook for about 1 minute or until the garlic becomes fragrant.
  • Add 1 medium carrot, diced, 1/2 lb ham, diced, and 1 medium russet or baking potato, 3 medium pickles all diced all about the same size. Stir to combine. Season with 1 tsp freshy ground black pepper.
  • Add 1 cup pickle juice and 2 cups chicken stock. Stir to combine and the bring to a boil, reduce heat to a simmer, cover with a lid propped open with a wooden spoon and cook for about 15-20 minutes or until the carrots and the potatoes are soft.
  • Mix 3 tbsp full fat sour cream, 1 tbsp flour, 1/2 tsp grainy mustard and enough water to make a pouring consistency, maybe 3-4 tablespoons of water.
  • Temper the sour cream mixture by adding 2-3 ladles of soup broth, one ladle at a time and mixing with a wire whisk after each addition, then add the sour cream mixture all at once to the soup and stir until the soup slightly thickens.
  • Taste for seasoning, if the soup seems a little tart, add 1 pinch sugar and stir to combine.
  • Garnish with chopped dill.

Pin It on Pinterest