This Creamy Dill Pickle Soup is thick and hearty and can be ready in just 30 minutes. Rich broth, creamy potatoes, silky cream, sautéed vegetables, savory herbs, and the tart, briny flavor of dill pickles come together to make the perfect winter comfort food.
Ingredient in Dill Pickle Soup
Ingredient Notes
Step By Step Instructions
How to Make Dill Pickle Soup
STEP 1: Heat 2 tablespoons of the butter and the olive oil together in a large soup pot or Dutch oven over medium heat. Add the carrots, celery and onion and cook until the veggies are tender, about 7 minutes.
STEP 2: Remove the veggies from the pot and set aside. Melt the remaining 2 tablespoons of butter in the pot. Add the garlic and cook until it isfragrant, about 1 minute.
STEP 3: Stir in the flour, dill, thyme, oregano, salt, pepper and paprika, and cook until lightly browned.
STEP 4: Add the chicken stock and pickle juice. Stir until all ingredients are well combined.
STEP 5: Bring to a boil over high heat and stir in the potatoes. Cook for 8 to 10 minutes or until the potatoes are soft.
STEP 6: Reduce the heat to medium-low. Using an immersion blender, puree the soup right in the pot. The soup should be mostly creamy, but with some visible chunks of potatoes.
STEP 7: Stir in the sour cream and heavy cream until well incorporated and smooth.
STEP 8: Add the sautéed vegetables back to the pot, along with the pickles. Let simmer for an additional 15 minutes. Garnish with green onions before serving.
Recommended Kitchen Tools
Recipe Tips and Variations for Dill Pickle Soup
Frequently Asked Questions
Pickle soup (Zupa Ogorkowa) is a traditional Polish soup.
Yes, this soup freezes quite well. Let cool completely before freezing. Transfer to an air-tight container or vacuum seal. Store for up to 3 months.
To make this in the slow cooker, just add all of the ingredients to the slow cooker, and cook on high for 4 hours, or low for 8 hours. Use an immersion blender to puree the soup until creamy, but still with visible chunks of the vegetables.
Serve with fresh garlic bread, crackers, croutons, or even chips.
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PrintDill Pickle Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Creamy Dill Pickle Soup is thick and hearty and can be ready in just 30 minutes. Rich broth, creamy potatoes, silky cream, sautéed vegetables, savory herbs, and the tart, briny flavor of dill pickles come together to make the perfect winter comfort food.
Ingredients
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 3 carrots, peeled and sliced (about 1 cup)
- 3 celery stalks, sliced (about 1 cup)
- ½ yellow onion, diced (about 1 cup)
- 3 cloves garlic, finely minced
- 2 tablespoons of all-purpose flour (omit for low carb)
- 1 teaspoon dried dill
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 6 cups chicken stock or vegetable stock
- ⅓ cup of pickle juice, plus more to taste
- 3 large russet potatoes, peeled and cut into 1-inch pieces (about 4 cups once cut) sub cauliflower florets for low carb
- 1 cup of sour cream, room temperature
- 1 cup of heavy cream
- 1 cup diced dill pickles
- sliced green onions, for garnish
Instructions
- Heat 2 tablespoons of the butter and the olive oil together in a large soup pot or Dutch oven over medium heat.
- Add the carrots, celery and onion and cook until the veggies are tender, about 7 minutes.
- Remove the veggies from the pot and set aside. Melt the remaining 2 tablespoons of butter in the pot. Add the garlic and cook until it is fragrant, about 1 minute.
- Stir in the flour, dill, thyme, oregano, salt, pepper and paprika, and cook until lightly browned.
- Add the chicken stock and pickle juice. Stir until all ingredients are well combined.
- Bring to a boil over high heat and stir in the potatoes. Cook for 8 to 10 minutes or until the potatoes are soft.
- Reduce the heat to medium-low. Using an immersion blender, puree the soup right in the pot. The soup should be mostly creamy, but with some visible chunks of potatoes.
- Stir in the sour cream and heavy cream until well incorporated and smooth. Add the sautéed vegetables back to the pot, along with the pickles.
- Let simmer for an additional 15 minutes. Garnish with green onions before serving.
Notes
- Storage: Store leftover dill pickle soup in the refrigerator for up to 4 days.
- Reheating: While you can absolutely microwave this soup, it is best when reheated on the stovetop.
- Add a protein: While this Polish pickle soup is delicious exactly as it is, it is also really good with chicken. To make it easy, add some shredded rotisserie chicken during the last simmer. It is also delicious with kielbasa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Simmer
- Cuisine: Polish
Nutrition
- Serving Size: 1 ½ cups
- Calories: 264
Jaclyn Everest says
Made this the second you posted it and I am already on my second bowl. It is so delicious. Definitely a new family fav.
Sarah says
Can we make this with cream cheese? What would the difference between using cream cheese instead of sour cream be? Other than the tang maybe
Anonymous says
I didn’t have potatoes so I added a bit more flour. This was so full of flavor!!! I am saving this recipe!!!
Detroitdeb says
I made this tonight and my husband, daughter and son in law loved it!!! I’ve made dill pickle soup from a different recipe in the past and it pales in comparison. I’ll definitely put this in regular rotation! Delish!!!
Deb in SD says
Made this with some spicy horseradish dill pickles that I had in my fridge and it is delicious! Made it with the potatoes and sour cream this time, next time I will try cauliflower and greek yogurt to see what the flavor difference is.
Definitely a winner!