This Dill Pickle Soup is probably one of the weirdest recipes on this site. Ok maybe not but whenever I talk about dill pickle soup, I get these strange looks.
Here’s the thing, I’m not a huge fan of dill pickles. I don’t care for them on my burgers, sandwiches or anything else for that matter. I can in moderation though.
So when my wife asked me to make this Dill Pickle Soup for her, I said to myself “well what am I going to eat tonight?” I was kidding of course as there was no way I was going to make two meals that night.
Well, I had a bowl of this pickle soup and it was absolutely delicious! You can taste the dill pickles but it is not overpowering. The potatoes and chicken broth combo keep everything in check.
If you really like the flavor of dill pickles I would suggest garnishing your soup with a few fresh slices of dill pickles. Otherwise, I would suggest you give this soup a little taste before you start adding more to your bowl.
Afraid to try this recipe? Then you need to check out my other Soup Recipes. One of my personal favorites is my Asiago Bisque. Delicious! But if you are looking for a simpler soup recipe to make, then give my Beer Cheese Velvet Soup.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on-hand.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Dill Pickle Soup: Low Sodium Chicken Broth, Russet Potatoes, Carrot(s), Dill Pickles, Unsalted Butter, All Purpose Flour, Sour Cream, Water, Dill Pickle Juice, Old Bay Seasoning, Salt, Ground Black Pepper and Cayenne Pepper.
🥣 How to Make Dill Pickle Soup
In a large pot, combine broth, potatoes, carrots, and butter. Bring to a boil and cook until the potatoes are tender. Add chopped dill pickles and continue to boil.
In a medium bowl, stir together flour, sour cream, and water. Vigorously whisk sour cream mixture (2 tablespoons at a time) into the soup.
Add pickle juice, Old Bay Seasoning, black pepper, cayenne, and salt (see note below). Cook for 5 more minutes and remove from heat.
You can optionally garnish with sliced dill pickles, fresh dill, and black pepper.
Dill Pickle Soup
- 5 ½ Cups Low Sodium Chicken Broth
- 2 lbs Russet Potatoes, Peeled & Diced
- 2 Cups Carrots
- 1 Cup Dill Pickles, Diced
- ½ Cup Unsalted Butter
- ½ Cup All Purpose Flour
- 1 Cup Sour Cream
- ¼ Cup Water
- 2 Cups Dill Pickle Juice
- 1 ½ teaspoon Old Bay Seasoning
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Cayenne Pepper
- In a large pot, combine broth, potatoes, carrots, and butter. Bring to a boil and cook until the potatoes are tender. Add the chopped dill pickles and continue to boil.
- In a medium bowl, stir together flour, sour cream and water. Vigorously whisk sour cream mixture (2 tablespoons at a time) into the soup.
- Add pickle juice, Old Bay Seasoning, black pepper, cayenne and salt (see note below). Cook for 5 more minutes and remove from heat.
- You can optionally garnish with sliced dill pickles, fresh dill and black pepper.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.