Pittsburgh Pickles Dill-Mill Pickle Soup
Inspired by a recipe we found on noblepig.com, here’s our take on Pickle Soup — perfect for warming you up!
Servings Prep Time
8people 20minutes
Cook Time
Servings Prep Time
8people 20minutes
Cook Time
  • 5 1/2cups Chicken Broth
  • 2cups PotatoesPeeled and quartered
  • 2cups CarrotsDiced
  • 1cup Pittsburgh Dill-Mill flavor5-6 spears, sliced
  • 1/2cup Unsalted butter
  • 1/2cup All-purpose flour
  • 1cup Sour cream
  • 2cups Pittsburgh Dill-Mill flavorBrine (you can add more or less to taste)
  • 1 1/2teaspoons Old Bay seasoning
  • 1/2teaspoon Salt
  • 1/2teaspoon Black Pepper
  • 1/4teaspoon Cayenne pepper
  1. Toss broth, potatoes, carrots and butter in a large pot, then boil until the potatoes are tender. Add pickles, then bring back to a boil.
  2. Make a paste of flour, sour cream and water, then whisk 2 teaspoons at a time into your soup. Keep mixing until any little bits of foam disappear.
  3. Add pickle brine, Old Bay, salt, pepper and cayenne, then cook 5 more minutes. Remove from heat and serve it on up!
Recipe Notes