Dill Pickle Soup

Name: Dill Pickle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Polish
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; 1/3 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

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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.

a cast iron pot full of dill pickle soup, garnished with green onions and served with bread

Table of Contents show

Ingredient in Dill Pickle Soup

ingredients for soup - potatoes, pickles, celery, onion, carrot, broth, garlic, salt, butter, cream

Ingredient Notes

Vegetables: Celery, carrot, and onion (known as mirepoix) and garlic are the aromatic flavor bases for this soup. The garlic adds a delicious depth of flavor and the potatoes give a silky creaminess to the soup when pureed. (Try this Creamy Mushroom Soup)
Chicken stock: If you do not have any chicken stock on hand, or you want to make this a vegetarian pickle soup, you can substitute with vegetable stock. (Try this Tomato Tortellini Soup)
Flour: The flour is used to help thicken the soup, but it can definitely be made without it. Alternatively, you can use potato starch, tapioca flour, or cassava flour.
Sour cream: The sour cream gives this dill pickle soup the perfect amount of tang.
Heavy cream: In place of the heavy cream, you could also use milk, coconut milk, or almond milk.
Herbs and spices: To use fresh herbs, simply triple the amount of dried herbs. 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs. (Try this Herby Everything Seasoning)

Step By Step Instructions

step by step directions for making dill pickle soup

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 by step photos for how to make homemade dill pickle soup

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.

a white bowl full of creamy soup, garnished with green onions and served with bread

Recommended Kitchen Tools

Immersion blender: This is one of my favorite kitchen tools. It is perfect for pureeing sauces, soups, salsas etc. Best of all, you can use it right in the pan.
Dutch oven: Everyone should own at least one dutch oven. My favorites are the enameled cast iron variety. With a little care and proper cleaning and storage, they will last a lifetime.
Sharp knives: Did you know that you are more likely to cut yourself with a dull knife that a sharp knife? In terms of knives, you often get what you pay for. (This is the set I own)

a cast iron soup pot of pickle soup, with 2 bowls of soup next to it, garnishes with green onions

Recipe Tips and Variations for Dill Pickle Soup

Storage: Store leftover dill pickle soup in the refrigerator for up to 4 days. (These are my favorite storage and meal prep containers)
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.
Add bacon: What goes better with a rich, creamy soup that some crispy smoky bacon? Cook the bacon until crispy, crumble and serve on top of the soup as a garnish.
Top it with croutons: For a nice crunchy element, top it with some of these Garlic Parmesan Croutons.
Top it with cheese: This dill pickle soup is delicious topped with some shredded mozzarella or sharp cheddar cheese.
Make it low carb: To make this low carb, simply omit the flour and swap the potatoes for cauliflower.
Make it paleo: To make this paleo, swap out the flour for tapioca flour, the sour cream for plain, unsweetened coconut or almond milk yogurt and the heavy cream for full-fat coconut milk.
Make it Whole30 compliant: To make this Whole30 compliant, swap out the flour for tapioca flour or cassava flour, the sour cream for plain, unsweetened coconut or almond milk yogurt and the heavy cream for full-fat coconut milk.

Frequently Asked Questions

Where did dill pickle soup originate?

Pickle soup (Zupa Ogorkowa) is a traditional Polish soup.

Can you freeze dill pickle 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.

How to make slow cooker dill pickle soup

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.

What to serve with dill pickle soup

Serve with fresh garlic bread, crackers, croutons, or even chips.

Other Recipes You Might Enjoy

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★★★★★

5 from 3 reviews

Author: Kyndra Holley
Total Time: 45 minutes
Yield: 6 servings 1x

Print Recipe

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

Scale

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

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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

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Comments

Jaclyn Everest says

February 13, 2022 at 3:07 pm

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

December 01, 2022 at 12:13 pm

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

December 11, 2022 at 3:55 pm

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

March 06, 2023 at 7:35 pm

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!!!

★★★★★