Dill Pickle Soup

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Dill Pickle Soup is a creamy, potato chowder style soup, loaded with dill pickles and plenty of flavor. I can pretty much guarantee that you’ve never tasted anything like this!

Creamy, potato chowder style soup, loaded with dill pickles and a heck of a lot of flavor, Dill Pickle Soup is unforgettable!

Every so often, you run across a recipe that grabs your attention and simply doesn’t let go. The first time I saw Dill Pickle Soup mentioned, I did a double-take and wondered what on earth it would taste like. Then I heard some friends raving about this soup and decided I needed to try it myself.

Pickle Soup

My friend Cathy from Noble Pig created this recipe for Dill Pickle Soup and it is by far the most unique soup I have ever tasted. We are almost entirely a family of pickle lovers and this soup is a pickle lover’s dream come true.

My oldest son took his second bite of this pickle soup and declared this soup to be his new lunch choice for his birthday meal. This is a BIG deal in our house because on your birthday you get to choose all the meals for the day. Lots and lots of thought goes into their choices all year long.

If you love pickles and you haven’t yet tried Dill Pickle Dip or Dill Pickle and Bacon Potato Salad you’ll want to try both of those too!

Soup Recipes

Want a few more soups to warm you this winter? I start looking forward to this Creamy Turkey Noodle Soup about this time of year every year. Turkey will absolutely be set aside for this recipe.

My cousin Helene gave me this recipe for Pizza Soup years ago and my kids still rave about it when we make it. And this Green Chile Stew recipe happens several times each fall and winter. Served with warm tortillas, it’s a memory in a bowl for those of us who spent some years in New Mexico.

This Pho recipe caught my eye a few days ago and I immediately pinned it to my “can’t wait to eat this” Pinterest board. Along with this Lemon Chicken and Dumplings, I have some delicious new recipes to try this winter.

 

Creamy, potato chowder style soup, loaded with dill pickles and a heck of a lot of flavor, this Dill Pickle Soup is unforgettable!

Dill Pickle Soup

  1. In a large pot, combine the broth, carrots, and potatoes. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender.
  2. Add the pickles and continue to simmer.
  3. In a mixing bowl, whisk together the sour cream and the flour to make a paste. Slowly add 1 cup of the hot broth from the pot, whisking until smooth and creamy.
  4. Pour the cream mixture into the pot and whisk or stir until smooth. Stir in the pickle juice, Old Bay, salt, pepper, and cayenne.
  5. Cook 5 more minutes, to thicken the soup slightly. Remove from heat.
  6. Scoop into bowls and garnish with additional pickles and/or fresh dill.

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Dill Pickle Soup

3.4 from 5 votes
Recipe adapted from and with thanks to Noble Pig
Pin Print Review
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Main Course
Cuisine: American
Servings: 8 servings

Ingredients 

  • 8 cups chicken broth
  • 2 1/2 pounds russet potatoes peeled and chopped into 1/2" pieces (I used 2 giant baking potatoes.)
  • 2 cups chopped carrots small dice
  • 1 1/2 cups chopped dill pickles small dice (3-4 large dills or 20+ baby dills)
  • 1 cup all purpose flour (or brown rice flour for gluten free)
  • 1 cup sour cream
  • 2 cups dill pickle juice
  • 1 3/4 teaspoons Old Bay seasoning
  • 1/2 teaspoon kosher salt only as needed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • Toppings: slivered dill pickles fresh dill

Instructions

  • In a large pot, combine the broth, carrots, and potatoes. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender. Add the pickles and continue to simmer. 
  • In a large mixing bowl, whisk together the sour cream and the flour to make a paste. Slowly add 1 cup of the hot broth from the pot, whisking until smooth and creamy.
  • Pour the cream mixture into the pot and whisk or stir until smooth. Stir in the pickle juice, Old Bay, salt, pepper, and cayenne. 
  • Cook 5 more minutes, to thicken slightly, and remove from heat. Scoop into bowls and garnish with additional pickles and/or fresh dill. Enjoy!

Notes

Pickle juice can greatly vary in saltiness. Taste the broth before adding salt and only add it as needed.

Nutrition

Calories: 271kcal · Carbohydrates: 47g · Protein: 6g · Fat: 6g · Saturated Fat: 3g · Cholesterol: 14mg · Sodium: 2179mg · Potassium: 963mg · Fiber: 3g · Sugar: 3g · Vitamin A: 5610IU · Vitamin C: 26.9mg · Calcium: 93mg · Iron: 2.8mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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{originally posted 10/21/14 – recipe notes and photos updated 11/7/18}

Dill Pickle Soup in a mug - a hearty meal that the whole family loves! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      You can find Old Bay seasoning in the spice aisle at the grocery store. It is a great blend of spices for seafood and lots of other foods!

  1. Anonymous says

    Is a traditional Polish soup called "ogórkowa", if the taste suits you should also try a soup called "Kapuśniak"

    2 or 3 litres vegetable broth
    half kilogram sauerkraut (without juice)
    2 large carrots
    1 large parsley – root or parsnip
    1 small onion
    half small celeriac
    200 g smoked bacon
    half teaspoon marjoram
    half teaspoon caraway
    4 medium potatoes
    3 seeds pimento
    2 bay leafes
    salt
    pepper
    3 tablespoon tomatoe puree

    1. Cut sauerkraut. If you bought sauerkraut in juice – use just cabbage. You can drink juice – is full of vitamine C and very tasty! If you like kapusniak very sour – you can add some of juice to broth.
    2. Dice into small pieces carrots, celeriac, potatoes and parsnip. Add vegetables, cabbage, bay leafes, pimento, caraway, marjoram to broth. Start cooking on low heat. Cook for one hour (more or less).
    3. Dice bacon and onion into very small pieces. Fry bacon. Add cracklings to soup. Use fat from bacon and fry onion on it. When golden-brown add to soup. Cook for 30 minutes.
    4. Add tomatoe puree and season soup. Cook for 10 minutes.
    5. Serve very hot with fresh sourdough bread.

    • Cheryl Covier says

      I was surprised also to see this labeled as American cuisine. (Try to find this in any American restaurant, never going to). Have to make your own or order online from Poland. Make sure you have turned on the translator of your phone for directions on the later if you don’t speak Polish.

    • Mary Younkin says

      That is interesting, Cheryl. I guess I thought of it as American cuisine in that I’ve never heard of it elsewhere. Thanks for the tip!

    • Anonymous says

      Is this "paste" to make the soup thicker? I had a recipe where you mixed flour, water & sour cream & drop it into the soup by the tablespoon. What happened is it made teeny little dumplings. It wasn't supposed to because the recipe should have said to put the tablespoons of mixture in before soup was boiling. Boiling turned it into little dumplings–which personally I enjoyed. Wonder if you could do that with this??

    • Mary says

      Yes, the "paste" thickens the soup. I imagine you could make dumplings with it if you'd like. I've never done that myself. Let me know how it turns out if you try it!

  2. Lauren K Taylor says

    This is an amazing soup…not sour at all…extremely wonderful…very hard for anyone to pinpoint what the flavor is!!! We love it with crusty bread and butter…..dont miss out5 stars

    • Mary Younkin says

      Sorry to hear that you didn’t love it, Barbara. Without being in your kitchen with you, it’s hard to guess what might have gone wrong. Did you by any chance substitute an ingredient? It really shouldn’t have been very thick.