This creamy dill pickle soup is packed with tender Yukon Gold potatoes, dill pickles, carrots, celery, onion, chicken broth, heavy cream, fresh dill and pantry spices in a savory broth with fresh dill and a splash of heavy cream. Everything cooks in one pot, and it’s ready in about 45 minutes. Add some crusty bread for dipping, and you’ve got a cozy, filling meal with plenty of pickle flavor.
Maybe you’ve had pickle soup before and already know why it’s so good, or maybe you’re just curious enough to give it a try! This soup doesn’t scream pickles. Their strong flavor mellows as they cook, leaving a tang that’s surprisingly good with the creamy broth and potatoes. You can make it as tangy as you like by adjusting the pickle juice. I personally love Grillo’s in this soup because they give it a milder pickle flavor.
I love adding a little extra seasoning to dill pickle soup because it really makes the flavor pop! Noble Pig uses Old Bay in hers, and her suggestion inspired me to start seasoning mine a little more. It adds a savory flavor that tastes so good with the tangy pickles and creamy potatoes. Depending on how you cook, Old Bay might not be something you keep in the cupboard, so my version uses a few pantry spices for a similar touch of flavor and warmth.
My favorite part is getting a little of everything in each spoonful, from the buttery potatoes to the bits of pickle. It’s a fun way to change up soup night, especially if there’s a pickle lover at your table.
Is This the Right Recipe for You?
- You enjoy tangy pickle flavor. Pickles and their juice give this soup a noticeable tang, with room to add more if you like it extra pickle-y.
- You like creamy soups with plenty to bite into. Expect tender chunks of potato, chopped pickles and vegetables in a creamy broth.
- You want a little extra seasoning. Chili powder, garlic and onion give this version a savory flavor, with optional cayenne for those who enjoy more heat.
- You have about 45 minutes for dinner. There’s some vegetable chopping up front, then everything cooks in one pot on the stovetop.
- You’re looking for a hearty soup without chunks of meat. Potatoes make it filling, and you can swap the chicken broth for vegetable broth if you want a vegetarian meal.
What are the best pickles for dill pickle soup?
The best pickles for dill pickle soup are dill pickles you enjoy eating, since their flavor comes through in the broth. I personally love Grillo’s for a milder soup and find Claussen mild, too, while Mt. Olive and Best Maid give it a more noticeable pickle tang. Use the juice from the same jar, adding it gradually and tasting before adding more. You may want less juice with a tangier pickle.
Ingredients You’ll Need
You’ll find the full ingredient list and measurements in the recipe card below. Here are a few things to keep in mind when shopping and prepping.
- Dill pickles and pickle juice: Choose dill pickles you enjoy eating, and use the juice from the same jar. Sweet or bread-and-butter pickles will give the soup a different flavor. Saltiness and acidity vary between brands, so taste the brine before adding it.
- Yukon Gold potatoes: These give the soup a buttery flavor and creamy bite. Scrub them well and cut them into roughly ½-inch pieces so they cook evenly.
- Carrots, celery and onion: This vegetable base adds flavor and a little sweetness. Dice the carrots and celery smaller than the potatoes so you get a bit of everything in each spoonful.
- Olive oil and unsalted butter: These cook the vegetables and give the soup a flavorful base. Unsalted butter helps you control the salt alongside the broth and pickles.
- Chicken broth: Low-sodium broth is a useful choice here because the pickles and their juice already contribute salt.
- All-purpose flour: Cooking the flour with the vegetables and fat thickens the broth without needing a separate slurry.
- Heavy cream: Stirred in at the end, it gives the broth richness and softens the sharp pickle flavor.
- Fresh garlic, garlic powder and onion powder: Fresh garlic flavors the vegetable base, while the powders season the broth.
- Chili powder, black pepper and optional cayenne: Use a chili powder seasoning blend, rather than pure ground hot chile. Cayenne adds a more direct kick of heat.
- Fresh dill: Adds a fresh, herby flavor alongside the pickles.
- Sugar: A small amount rounds out the tang without making the soup sweet.
How to Make Dill Pickle Soup
Everything cooks in one pot, starting with the vegetables and ending with the cream. Before you begin, cut the yellow potatoes into roughly ½-inch pieces and dice the carrots, celery and onion a little smaller.
1. Soften the vegetables
Heat the olive oil and butter in a large pot over medium heat. Once the butter has melted, add the carrots, celery and onion. Cook for 3 to 5 minutes, stirring occasionally, until the onion starts to look translucent and the vegetables begin to soften. They’ll finish cooking in the broth.
Add the minced garlic and cook for 1 more minute, stirring, until you can smell it.
2. Build the soup base
Sprinkle the flour over the vegetables and stir until there are no dry patches. Cook for 2 to 3 minutes, stirring frequently, until the flour coating looks lightly golden.
Slowly pour in the chicken broth while whisking to blend the flour into the liquid. Scrape along the bottom of the pot to loosen any flour or vegetables that have stuck.
Pro tip: Start with a small splash of broth and stir until the thick flour mixture loosens and looks smooth around the vegetables. Then gradually add the rest. This helps prevent flour lumps.
3. Simmer until the potatoes are tender
Stir in the potatoes, chopped pickles, ½ cup of pickle juice, fresh dill, sugar, garlic powder, onion powder, chili powder, black pepper and optional cayenne.
Bring the soup to a simmer, then adjust the heat so you see small, steady bubbles rather than a rolling boil. Cook for about 10 to 15 minutes, stirring occasionally along the bottom of the pot.
Check a piece of potato with a fork. It should slide easily into the center without resistance. If the potatoes are still firm, continue simmering and check again after a few minutes.
4. Stir in the cream and taste
Reduce the heat to low. Slowly stir in the heavy cream and cook gently for 5 more minutes, stirring occasionally, until the broth is creamy and hot. Avoid a vigorous boil once the cream is in.
Taste a slightly cooled spoonful. If you’d like more pickle flavor, add the remaining pickle juice a tablespoon at a time, stirring and tasting between additions. You may not need the full amount.
Pro tip: Make your final pickle-juice adjustment after adding the cream, which softens the tang. You might need less juice than you expect, and you can always add another splash.
Ladle into bowls and serve with crusty bread for dipping.
Expert Tips
- Weigh the potatoes. Use 1½ pounds (24 ounces), since the size of individual potatoes can vary quite a bit. This keeps the balance of potatoes and broth consistent.
- Let excess juice drain off the chopped pickles before measuring. You don’t need to squeeze them dry. Just measure the pickles and pickle juice separately so you know how much of each you’re adding.
- Give yourself room to adjust the salt. Low-sodium broth and unsalted butter help, especially if your pickles are salty. Taste the finished soup before deciding whether it needs any extra salt.
- Prep the vegetables ahead if that makes dinner easier. Chop the carrots, celery and onion the day before and refrigerate in a covered container. If you cut the potatoes ahead, keep them submerged in cold water in the refrigerator and drain before using.
- Go slowly with the pickle juice. It’s easy to add another splash, but harder to balance the soup once there’s too much. The amount you enjoy with one brand may be different with another.
Variations and Substitutions
- Try different dill pickles: Switch up the flavor with a more garlicky, tangy or spicy dill pickle. Each variety brings something different to the soup, so use one you enjoy eating.
- Use small gold potatoes: If you can’t find Yukon Golds, small yellow potatoes work well. Use the same weight, scrub them well and cut them into roughly ½-inch pieces. Their thin skins can stay on.
- Make it vegetarian: Use vegetable broth in place of chicken broth. The potatoes, vegetables and cream still make it a satisfying bowl of soup.
- Adjust the heat: Leave out the optional cayenne for a gentler soup, or include it if you like a little kick. Choose a mild chili powder blend if you’re sensitive to heat.
- Swap the cooking oil: Avocado or grapeseed oil can replace the olive oil in the same amount.
- Use salted butter if needed: Substitute the same amount, keeping in mind that it will add salt alongside the broth and pickles.
What to Serve with Dill Pickle Soup
Bread is an easy choice for soaking up the creamy broth. Add a crisp salad or a vegetable side if you’d like to round out the meal.
- Easy Dinner Rolls – Soft rolls make a satisfying side for dipping into the soup.
- Fresh Garden Salad – Crisp vegetables add a fresh contrast to the creamy potatoes and broth.
Storage, Freezing and Reheating
Refrigerator: Divide leftovers into shallow, airtight containers and refrigerate within 2 hours. Store for up to 4 days.
Freezer: This soup is best enjoyed fresh or refrigerated. You can freeze portions for up to 3 months, but the potatoes may become grainier and the creamy broth may separate. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a saucepan over medium-low heat, stirring frequently, until the soup reaches 165°F throughout. Add a little broth or water if it has thickened in the refrigerator. For individual portions, microwave in a covered, vented bowl, stirring between intervals so the soup heats evenly.
Frequently Asked Questions
What does dill pickle soup taste like?
Dill pickle soup tastes like a creamy potato and vegetable soup with a slightly tangy pickle flavor. This version combines buttery yellow potatoes, fresh dill and savory seasonings, with optional cayenne for a little heat. The heavy cream softens the tang, and you can adjust the pickle juice to your taste.
What are the best pickles for dill pickle soup?
Use dill pickles you enjoy eating, since their flavor comes through in the soup. I find that Grillo’s and Claussen give it a milder pickle flavor, while Mt. Olive and Best Maid add a more noticeable tang. Taste before adding extra pickle juice, especially when trying a different brand.
What kind of broth is used in dill pickle soup?
Chicken broth gives dill pickle soup a savory base, but vegetable broth works well for a vegetarian version. Low-sodium broth is a good choice because the pickles and pickle juice already add salt. Wait until the soup is finished before deciding whether it needs any extra salt.
Can you make dill pickle soup without sour cream?
Yes, this dill pickle soup uses heavy cream instead of sour cream. Flour thickens the broth, while the cream adds richness and softens the pickle tang. Stir it in near the end and keep the heat gentle.
How do you fix dill pickle soup that is too sour?
To make dill pickle soup less sour, add a little unsalted broth to dilute the tang or extra heavy cream to soften its taste. Stir and taste after each addition so you don’t thin the soup more than you want. Next time, start with the smaller amount of pickle juice and add more only after tasting the finished soup.
More Soup Recipes to Try
If you love a warm bowl of soup for dinner, here are a few more to add to your list!
- Turkey and Rice Soup – A silky, lemony broth with tender turkey and rice. Give this one a try if you enjoy a little tang in your soup.
- Creamy Chicken Florentine Soup – Chicken and spinach in a creamy broth, all made in one pot for an easy dinner.
- Slow Cooker Chicken and Wild Rice Soup – A hearty combination of chicken, vegetables and wild rice with a creamy finish.
- Instant Pot Broccoli Cheddar Soup – Creamy, cheesy and full of vegetables. Another good excuse to serve bread for dipping!
Made this creamy dill pickle soup? Leave a review and let me know how it turned out!
Creamy Dill Pickle Soup
Ingredients
Method
- Heat the olive oil and butter in a large pot over medium heat. Add the carrots, celery and onion. Cook for 3 to 5 minutes, stirring occasionally, until beginning to soften. Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 2 to 3 minutes, stirring frequently, until lightly golden. Slowly whisk in the chicken broth until the flour is incorporated.
- Add the potatoes, pickles, ½ cup pickle juice, dill, sugar, garlic powder, onion powder, chili powder, black pepper and optional cayenne. Bring to a simmer. Adjust the heat to maintain gentle bubbling and cook for 10 to 15 minutes, or until the potatoes are fork-tender, stirring occasionally.
- Reduce the heat to low and slowly stir in the heavy cream. Cook gently for 5 more minutes, stirring occasionally.
- Taste and add more pickle juice, a tablespoon at a time, as desired. Serve warm with crusty bread.
Nutrition
Notes
- Pickle juice varies in saltiness and acidity by brand. Start with ½ cup, then taste after adding the cream. Add more a tablespoon at a time only if needed; you may not use the full cup.
- Chili powder: Use a chili powder seasoning blend, not pure ground hot chile. The cayenne is optional.
- Vegetarian option: Substitute vegetable broth for the chicken broth.
- Storage: Refrigerate promptly in airtight containers for up to 4 days. Reheat gently, stirring, until the soup reaches 165°F throughout. Add a splash of broth or water if needed to thin it.
