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

Dill Pickle Soup

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4.8 from 4 reviews

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


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.  


  • 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


  1. Heat 2 tablespoons of the butter and the olive oil together in a large soup pot or Dutch oven over medium heat. 
  2. Add the carrots, celery and onion and cook until the veggies are tender, about 7 minutes.
  3. 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.
  4. Stir in the flour, dill, thyme, oregano, salt, pepper and paprika, and cook until lightly browned.
  5. Add the chicken stock and pickle juice. Stir until all ingredients are well combined.
  6. Bring to a boil over high heat and stir in the potatoes. Cook for 8 to 10 minutes or until the potatoes are soft.
  7. 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.
  8. 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. 
  9. Let simmer for an additional 15 minutes. Garnish with green onions before serving. 


  • 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


  • Serving Size: 1 1/2 cups
  • Calories: 264