Melt butter over medium heat in a dutch oven or heavy stock pot. Add onions, celery, and carrots and cook for 4-5 minutes, stirring several times. Add the garlic, cumin, coriander, turmeric, pepper, and dill weed. Cook for 1 minute, stirring constantly. Reduce heat to medium-low and sprinkle with flour, cooking for 2 minutes; stirring constantly.
Stir in chicken broth, pickles, potatoes, and bay leaves, cooking for about 15-20 minutes; until the potatoes are soft. Stir in the cream. Cook for an additional 2-3 minutes; until the soup is hot. Season with kosher salt and fresh ground black pepper. Remove the bay leaves. Serve promptly.
Notes
For best results, use Yukon Gold or red-skinned as they are waxier than their Russet cousins, and they will not break down in the soup.
This recipe calls for about three large dill pickles or about six mini dill pickles. I personally like the mini dill pickles as they have fewer seeds.
I grate the pickles using the small grate side of a box grater, but you can also chop them very finely.
If you are watching your fat and calories, omit the cream. The dill pickle soup will still be delicious, albeit not as white and a little less creamy.
You can also substitute sour cream for the heavy cream but temper it by mixing it with a little of the hot soup to keep it from curdling and mix it in at the end.
Don’t forget to fish out and discard the bay leaves. They are sharp on the edges and could cut your mouth or pose a choking hazard.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
Nutrition
Calories: 457kcal | Carbohydrates: 49g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 280mg | Potassium: 1442mg | Fiber: 7g | Sugar: 6g | Vitamin A: 9487IU | Vitamin C: 50mg | Calcium: 130mg | Iron: 4mg
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