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!
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.
Dill Pickle Soup
- 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 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 the soup slightly. Remove from heat.
- Scoop into bowls and garnish with additional pickles and/or fresh dill.
Ingredients1x2x3x
- ▢ 8 cups chicken broth
- ▢ 2½ pounds russet potatoes peeled and chopped into 1/2″ pieces (I used 2 giant baking potatoes.)
- ▢ 2 cups chopped carrots small dice
- ▢ 1½ cups chopped dill pickles small dice (3-4 large dills or 20+ baby dills)
- ▢ 1 cup all-purpose flour*
- ▢ 1 cup sour cream
- ▢ 2 cups dill pickle juice
- ▢ 1¾ teaspoons Old Bay seasoning
- ▢ ½ teaspoon kosher salt only as needed
- ▢ ½ teaspoon freshly ground black pepper
- ▢ ¼ teaspoon cayenne pepper
- ▢ Toppings: slivered dill pickles fresh dill
*Gluten-Free Alternative
- ▢ 1 cup brown rice flour
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 10/21/14 – recipe notes and photos updated 11/7/18}
Dill Pickle Soup
Ingredients
- 8 cups chicken broth
- 2½ pounds russet potatoes peeled and chopped into 1/2" pieces (I used 2 giant baking potatoes.)
- 2 cups chopped carrots small dice
- 1½ cups chopped dill pickles small dice (3-4 large dills or 20+ baby dills)
- 1 cup all-purpose flour*
- 1 cup sour cream
- 2 cups dill pickle juice
- 1¾ teaspoons Old Bay seasoning
- ½ teaspoon kosher salt only as needed
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- Toppings: slivered dill pickles fresh dill
*Gluten-Free Alternative
- 1 cup brown rice flour
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
Nutrition
Dill Pickle Soup https://barefeetinthekitchen.com/dill-pickle-soup-recipe/
