Creamy Dill Pickle Soup with a Tangy Twist

Serve hot with crusty bread or rye toast for a hearty meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat, stirring frequently to prevent curdling.
Avoid freezing, as dairy-based soups can separate upon thawing.
Variations
Spicy Pickle Soup: Add a pinch of cayenne pepper or a splash of hot sauce for a little heat.
Vegetarian Version: Use vegetable broth instead of chicken broth and skip the butter for a plant-based alternative.
Extra Creamy: Blend a portion of the soup with an immersion blender before adding the sour cream mixture for a smoother consistency.
FAQ
1. Can I use different types of pickles?
Yes! While dill pickles provide the classic flavor, you can experiment with garlic pickles or even spicy pickles for a unique twist.

2. What if my soup is too salty?
If the soup turns out too salty, add more broth or a splash of water to dilute the flavor. A squeeze of lemon juice can also help balance the saltiness.

3. Can I make this soup ahead of time?
Yes, but the flavors intensify as it sits. If making ahead, store it in the fridge and reheat gently to maintain its creamy texture.

Enjoy this tangy and comforting dill pickle soup—perfect for pickle lovers and soup enthusiasts alike!