Dill Pickle Soup

This Creamy Dill Pickle Soup is thick and hearty and can be ready in just 30 minutes. Rich broth, creamy potatoes, silky cream, sautéed vegetables, savory herbs, and the tart, briny flavor of dill pickles come together to make the perfect winter comfort food.

• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 3 carrots, peeled and sliced (about 1 cup)
• 3 celery stalks, sliced (about 1 cup)
• ½ yellow onion, diced (about 1 cup)
• 3 cloves garlic, finely minced
• 2 tablespoons of all-purpose flour (omit for low carb)
• 1 teaspoon dried dill
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• 6 cups chicken stock or vegetable stock
• ⅓ cup of pickle juice, plus more to taste
• 3 large russet potatoes, peeled and cut into 1-inch pieces (about 4 cups once cut) sub cauliflower florets for low carb
• 1 cup of sour cream, room temperature
• 1 cup of heavy cream
• 1 cup diced dill pickles
• sliced green onions, for garnish