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This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version you’re going to love. This polish soup recipe will become a staple in your household.
Dill Pickle Soup
Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe. This Dill Pickle Soup is absolutely one of the best tasting soups you’ll come across. It does help if you are a pickle lover, but in case you’re not, this soup recipe might finally change your mind (it’s that good). This pickle soup recipe was even made on THE CHEW and the chefs loved it. I was utterly flabbergasted when I saw this soup being made on TV.
Oh my goodness, again, THIS. PICKLE. SOUP. I’m completely enamored by it. I just can’t stop eating it. It’s the perfect amount of sour and savory pickle flavor and the thickness of the soup is just right. I’m in love with it. And it’s the kind of love where you want to eat that thing for dinner and breakfast. I know you get me.
If you’ve been following here long enough, you’ll know I’m dill pickle obsessed anyway. Hopefully, by now, you’ve also tried my Dill Pickle Dip, Dill Pickle Butter (you have to), and my Dill Pickle Popcorn. They are all so delicious you just might turn into a pickle-loving fiend if you make them all.
This bowl of soup is comfort food to the max! It really is one of the most delicious tasting soups, as strange as it sounds. If you’ve had it…you know. And let’s not forget it’s the perfect easy dinner idea.
Polish Dill Pickle Soup
I’m not really sure where my adoration of dill pickles hails from. I grew up in a Polish home, where lots of traditional polish food was made. Therefore, pickles were a staple and a soup like dill pickle soup was not something out of the ordinary. I do know my Mom ate an entire jar of dill pickles one hot, August, night and proceeded to go into labor, with me.
Additionally, my dad and I used to eat copious amounts of dill pickle sandwiches just because we loved them so much. He would have adored this soup. Don’t worry Dad I’ve eaten enough for both of us.
This is also a quick and easy meal, taking no longer than 30 minutes to make. Many have asked if they can make this dill pickle soup in a slow cooker, but it doesn’t really work, since you need to get it boiling. Plus, it’s ready so quickly, it’s already a time saver.
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Recipe Tips
- I chopped my carrots and pickles with my small chopper. I know so many of you have one. But don’t worry, you can chop with a knife too. The chopper is just faster and you do want the carrots and pickles made a little finer than a regular dice.
- For example, if you slice your carrots into coins, chop each coin into 6 pieces instead of the usual four.
- Overall, I think you’re going to find the overall preparation of this recipe very easy and straightforward.
Also, serve this dill pickle soup with my crusty breadto make it a complete meal.
This soup is a very filling and hearty meal.
For more tasty and easy soups, check out all of my SOUP RECIPES.
If you still can’t get enough pickles, my Fried Pickles are also something every pickle lover should know how to make. These Antipasto and Cheddar-Pickle Skewers will come in handy for a last-minute entertaining idea. If you are looking to take your Sunday mornings to a whole new level, make sure to serve up this Dill Pickle Bacon Bloody Mary to all your pickle-loving friends.
Print Recipe
4.95 from 98 votes
Dill Pickle Soup
This recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup. It will become a staple in your household.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Keyword: Dill Pickle Soup, Pickle Soup Recipe, Polish Dill Pickle Soup
Servings: 8 people
Calories: 297kcal
Author: Cathy Pollak
Ingredients
- 5-1/2 cups chicken broth
- 1-3/4 lbs russet potatoes, peeled and quartered
- 2 cups chopped carrots, smaller dice
- 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice*
- 1-1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon table salt
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon cayenne pepper
- Optional garnishes: sliced dill pickles, fresh dill and black pepper
Instructions
In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
Video
Notes
*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.
Nutrition
Nutrition Facts
Dill Pickle Soup
Amount Per Serving
Calories 297Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11.5g72%
Polyunsaturated Fat 0.1g
Cholesterol 50mg17%
Sodium 537.6mg23%
Potassium 104.3mg3%
Carbohydrates 28.2g9%
Fiber 2g8%
Sugar 2.7g3%
Protein 4.8g10%
Vitamin A 725IU15%
Vitamin C 1.8mg2%
Calcium 161mg16%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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