Dill Pickle Soup

You will never know how great this Dill Pickle Soup is until you try it! If you love the flavor of dill pickles, you will love this soup.

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.

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 here.

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.

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5 from 1 vote

 

Dill Pickle Soup

You will never know how great this Dill Pickle Soup is until you try it! If you love the flavor of dill pickles, you will love this soup.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Soup

Cuisine: American

Keyword: dill pickle, old bay, potatoes, soup

Servings: 10

Calories: 267kcal

Author: Chef Rodney

Ingredients

• 5 1/2 Cups Low Sodium Chicken Broth
• 2 lbs Peeled & Diced Russet Potatoes
• 2 Cups Carrot(s)
• 1 Cup Dill Pickles, Diced
• 1/2 Cup Unsalted Butter
• 1/2 Cup All Purpose Flour
• 1 Cup Sour Cream
• 1/4 Cup Water
• 2 Cups Dill Pickle Juice
• 1 1/2 Tsp Old Bay Seasoning
• 1/2 Tsp Salt
• 1/2 Tsp Ground Black Pepper
• 1/4 Tsp Cayenne Pepper

how to make this recipe

• 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.

Notes

Not all pickle juices are created equally. Some are saltier than others. Taste your soup after adding the pickle juice and final seasonings. Adjust salt to taste.

Nutrition

Calories: 267kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 1112mg | Potassium: 624mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4755IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 1.6mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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