Dill Pickle Soup

4 from 6 votes

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.

dill pickle 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.

dill pickle soup

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.

dill pickle soup

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.

dill pickle soup

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 keeps everything in check.

bowl of soup with crackers

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.

old bay seasoning

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.

dill pickle soup

An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.

You will need the following ingredients to make this Dill Pickle Soup recipe (see recipe card for quantities): Low Sodium Chicken Broth, Russet Potatoes, Carrots, Dill Pickles, Unsalted Butter, All Purpose Flour, Sour Cream, Water, Dill Pickle Juice, Old Bay Seasoning, Salt, Ground Black Pepper and Cayenne Pepper.

  1. 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.
  2. In a medium bowl, stir together flour, sour cream, and water. Vigorously whisk the sour cream mixture (2 tablespoons at a time) into the soup.
  3. Add pickle juice, Old Bay Seasoning, black pepper, cayenne, and salt (see note below). Cook for 5 more minutes and remove from heat.
  4. You can optionally garnish with sliced dill pickles, fresh dill, and black pepper.

Printable Recipe Card

dill pickle soup

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.
4 from 6 votes
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course Soups & Chowders
Cuisine American
Author Rodney
Servings 10
Calories 267 kcal

Equipment

  • Large Pot
  • Bowl for Mixing

Ingredients
 

  • 5 ½ Cups Low Sodium Chicken Broth
  • 2 lbs Russet Potatoes, peeled & diced
  • 2 Cups Carrots, diced
  • 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 Tsp Old Bay Seasoning
  • ½ Tsp Salt
  • ½ Tsp Ground Black Pepper
  • ¼ Tsp Cayenne Pepper

Instructions
 

  • 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: 267kcalCarbohydrates: 29gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 36mgSodium: 1112mgPotassium: 624mgFiber: 2gSugar: 2gVitamin A: 4755IUVitamin C: 7mgCalcium: 62mgIron: 1.6mg

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.

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3 Comments

  1. Janice says:

    I would never have thought to use chicken broth to make this soup. It was delicious and was even better the next day when I had the leftovers.

  2. Ron says:

    way too salty and not healthy at alll

    1. Sorry to hear you didn’t enjoy this delicious soup!

4 from 6 votes (4 ratings without comment)

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