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Eat my pickles.
Wear clean underwear.
Marry a doctor.


Recipes from Bubbie's Kitchen

Creamy Dill Potato Soup

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Total time: 45 mins | Serves: 4-6


  • 2 tablespoons butter
  • 1 medium onion, halved and sliced
  • 5 cups chicken or vegetable broth
  • 5 large Bubbies Kosher Dill Pickles, about 2 cups, chopped
  • ⅔ cup pickle brine
  • 4 large potatoes, peeled and cut into ½ inch cubes
  • 1 cup sour cream
  • Salt and pepper to taste
  • Fresh dill to garnish


    1. Melt butter in a large pot, and sauté onion until translucent.
    2. Stir in broth, pickles, pickle brine, and potatoes. Bring to boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
    3. Use an immersion blender, or transfer to a blender, and blend until smooth. Add sour cream and stir until creamy. Add salt and pepper to taste.
    4. Garnish with a pickle slice and some fresh dill.