Dill Pickle Soup with Brats

Dill Pickle Soup, made in the crock pot, or not. This soup is a delicious surprise, with smokey brats, tangy dill pickles, and tender potatoes all in a light sour cream broth.

Never had dill pickle soup? You’re not alone. It sounds quirky, but one spoonful and it clicks: a lightly creamy base balanced by tart, vinegary dill pickles, with smoky brats adding backbone and depth. The brine brightens, the dill perfumes, and the sausage turns it into real comfort food ~ unexpected, but absolutely right.

Turns out I LOVE dill pickle soup ~ especially with the brats I added to give it a more satisfying substance and balance out the briny pickle flavor. I give this two thumbs up and hope you try it. We actually made 3 batches of this soup over the course of a few weeks and everybody went wild for it. It’s a great conversation piece for parties, and a lot more delicious than you might imagine.

• 1 yellow onion, chopped
• extra virgin olive oil
• 1 carrot, grated
• 1 cup finely chopped dill pickles
• 3 large red potatoes, skins on, cut in 1/2 inch dice
• 32 ounce carton chicken broth
• 1/2 cup pickle juice
• 1 Tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1/2 cup fresh dill, chopped
• 3 cooked brats, grilled and sliced
• 3/4 cup sour cream
• 3 tablespoons flour
• Salt & pepper, to taste

• fresh dill
• thinly sliced pickles