Creamy Dill Pickle Soup with a Tangy Twist

In a large pot, bring the broth to a boil. Add the diced potatoes, shredded carrots, and chopped onion. Reduce the heat and let it simmer for about 10-12 minutes, or until the potatoes are tender.

2. Add Pickles and Seasonings
Stir in the shredded pickles, pickle juice, minced garlic, dried dill, black pepper, salt, and paprika. Let it simmer for another 5 minutes to infuse the flavors.

3. Make the Creamy Base
In a small bowl, whisk together the sour cream and flour until smooth. Slowly ladle in some of the hot soup broth to temper the mixture, stirring constantly to prevent curdling.

4. Thicken the Soup
Gradually add the sour cream mixture to the soup, stirring well. Simmer for another 5 minutes until the soup thickens slightly.

5. Add Butter and Finish with Cream
Stir in the butter and heavy cream (if using) for a silky texture. Adjust the seasoning if needed, then remove from heat.

6. Serve and Enjoy
Ladle the soup into bowls and garnish with fresh dill or extra chopped pickles for an added crunch.

Serving and Storage Tips