Dill Pickle Soup


Dill Pickle Soup from Noble Pig you just have to try it
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Friends! This recipe has swept the nation. thank you to all who have made, shared and loved it. It is absolutely one of the best tasting soups. It helps if you are a pickle lover.

Oh my goodness. THIS. SOUP. I'm completely addicted. I just couldn't stop eating it. It's the perfect amount of sour and savory and the thickness is just right. I'm just in love with it. The kind of love where you want to eat it for dinner and breakfast. I know you get me.

Dill Pickle Soup
I'm not really sure where my adoration of dill pickles hails from. I do know my Mom ate an entire jar one hot August night when she went into labor with me. And 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 ate enough for both of us.

This is also a quick and easy meal, taking no longer than 30 minutes to make.

Dill Pickle Soup serve with a rustic bread for a delicious meal
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. 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.

Print Recipe

Dill Pickle Soup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 6-8

Ingredients

  • 5-1/2 cups chicken broth
  • 1-3/4 pounds 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 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

Garnish (optional)

  • sliced dill pickles
  • fresh dill
  • black pepper

Directions

  • 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.
  • *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.
Dill Pickle Soup thick hearty and delicious
Serve with crusty bread and serve as a complete meal, it's very filling.

For more tasty and easy soups, check out all of our SOUP RECIPES.

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Post a Comment

226 Comments and 210 Replies

  1. I think I’d be in love with this soup, too! I loooove pickles and sourness. Yum!

    Reply
  2. Mmm, this makes me think of Chef Otto’s soup from the Trianon here in Portland, closed before you moved to Oregon but it was legendary. I love all things dill pickle, and have made soup a few times. so SO good, and even the skeptics end up loving it!

    yours sounds fantastic and looks amazing – I am sitting here at 4am with insomnia, and all I want is a bowl of this soup!

    Reply
    • Cathy 4

      I was gonna say, “What is Kristina doing up?” I hope you have fallen back to sleep by this point.

      Reply
    • Sheryl Pagenstecher 5

      8936 SW 40th Avenue

      Chef Otto Fennerl has his own restaurant in Multnomah Village in Portland, OR. called Otto & Anita’s Bavarian Restaurant…and his recipe is a different…but DELICIOUS!

      Reply
    • Theresa Smith 6

      Someone posted this and the first thing I thought of is when I first tried it. I couldn’t remember the name of the restaurant in Portland until you mentioned it. My boyfriend at the time really loved this soup and I looked all over for a recipe so I could make it for him as a surprise. Unfortunately, he didn’t last and am now sad to hear that Trianon is no longer around. Loved the soup.

      Reply
  3. krebs303 7

    Very Interesting. I read the ingredients and I’m thinking add some celery and onion and it’s potato salad soup. maybe could even serve cold on a hot summers day. thanks

    Reply
    • Cathy 8

      Wow, sounds like a whole new twist.

      Reply
    • Grammy 9

      I agree, Potato Salad Soup it is! Gonna try this for lunch!

      Reply
      • Margie R. 10

        I am so excited to make this even though it sounds a little weird. I think it also might be good to add

        a little finely minced bacon or ham to the soup or use it as a garnish. Ham and dill pickles are a great combo. Right?

        Reply
        • Jackie Lange 11

          Serve with a side of hamburgers!

          Reply
        • Dee 12

          I made the dill pickle soup as given today and its velvet smooth and wonderfully dilly. Adding ham is genius. Bacpm. eh.. I would not, but ham, yes. Also the ideas above about onion and celery would make it very like “potato salad soup” but I would use mayo or miracle whip instead of butter if I was going to do that. Another addition I can easily envision instead of ham is just about any kind of seafood. It would make a wonderful clam chowder!! I plan to get some minced clams to add later to half the dill pickle soup to try that!

          Reply
        • Juli 13

          Hi all… I read this recipe and will be trying this very soon. I also thought of the onions and celery, but I had gone to a clam chowder soup. Minced clams in this I think would be awesome too as would chicken or ham. So many new ideas spring to mind for this recipe, I think it is a very versatile base to start something new. Cucumber soup and watermelon soup are wonderful cold in warm weather, and I would bet this would be just as tasty. Thank you so much for sharing this recipe.

          Reply
    • Kristine VP 14

      I did add celery and onion and used homemade dill pickle slices with a rouh chop. Very good interesting flavor. Grows on you like fried pickles do. I will make this again.

      Reply
  4. Michele 15

    Sounds so yummy. I love dill pickles.

    Reply
  5. Elizabeth 16

    This looks wonderful but is there an easy way to get 2 whole CUPS! of pickle juice?

    Reply
  6. Pat 20

    I can’t wait to try this! I think when I was pregnant with my son I ate a quart of dill pickles a day! Also Dill pickle and Peanut butter sandwiches are good also. My father-in-law turned me on to them and I love them.

    Reply
    • Haley H 21

      I’m addicted to these–appropriately named “The Pregnant Lady,” but I like mine with bread and butter stackers. Mmmmm there’s just something about the crunch and sweet and sour and creamy and the soft bread. *runs to go make one* People just don’t understand!

      Reply
    • Connie 30

      Pat I love Peanut Butter and dill pickle sandwiches. My most favorite of all. I would love to make this soup but ugh, carrots and I do not agree with me.

      What brand of pickles does everyone use? If I ever make it I will be using Bubbies.

      Reply
      • Sherry 31

        You are the first one that I have found in 70+ years who likes pb and dill pickle sandwiches! One of my favorite sandwiches ever!

        Reply
        • Janice 32

          I LOVE PB & pickle sammies. Most ppl think I’m crazy. I ferment my own pickles so am excited to try this soup.

          Reply
    • Erika 33

      My dad LOVES chunky peanut butter & sliced gherkin pickles (sweet pickles). I guess you can say they’re kind of like a pb&j…ha! People turn their noses up until they have a taste!

      Reply
      • Kimberly 34

        Love, love, love bread and butter pickles!!! Could eat a jar a day the feeling I get when eating them is like Ahhhhh!! Like them with chicken sandwiches, dill with hamburgers and the old peanut butter and bread and butter pickles!!! Wow I LOVE pickles can’t wait to try the Dill pickle soup!! and I never craved pickles during ant of my pregnancies weird!

        Reply
    • Lynn 35

      Dill pickle and peanut butter sandwiches! My favorite, and you are the first person I have ever had agree with me. I bet this soup is delicious.

      Reply
      • pala clingerman 36

        I need a good recipe for peanut butter bread so I can make croutons for this soup. I toasted regular bread and put peanut butter on it then cut it in chunks and floated those on this soup. To die for I’ll tell you !

        Reply
    • Collett Kirchner 37

      lmao! My grampa taught me the PB and pickle sandwich, and i craved them when i was preggers too! Everyone thinks i’m weird cause i still like them lol!

      Reply
      • Linda 38

        My Mother craved peanut butter and pickle sandwiches when she was PG and I am so addicted to this sandwich combination. My whole family thinks I am weird. So glad to know there are others who enjoy this great sandwich.

        Reply
        • Marna 39

          Peanut butter and dill PLUS…. iceberg lettuce is a great combination for a yummy sandwich. I like it on sour dough or white bread. :)

          Reply
    • Dorothy 40

      OMG you have had pickles and peanut butter too but thrown in bread. I’be just sliced them in half length wise and lathered it in PB! Pickle and cheese whiz sandwich is my favorite!

      Reply
    • Jennifer 45

      I love dill pickle and peanut butter sandwiches! Has to be on toast for me though.

      Reply
  7. This is one of my all time favorite flavours!! A soup sounds weird, but I’m definitely going to try it!!

    Reply
  8. I LOVE Dill Pickles (for my 18th Birthday I asked my grandparents for one of those 5-gallon barrels; and that is what they got me!) As much as I love pickles, this sounds quite strange to me… but I am intrigued and will be trying it soon :-)

    Reply
  9. Oh my goodness, this sounds so interesting! We’re going to try this one soon for sure!

    Reply
  10. A pickle soup is a great idea!

    Reply
  11. Elizabeth 50

    This looks both odd and amazing and I’ll definitely be making it soon. What brand of dills do you prefer?

    Reply
    • Cathy 51

      Claussen Kosher Dills Sandwich Slices

      Reply
    • Renee 52

      Whatever you do, don’t skimp on the pickles!! Homemade are best, and crispy artisan or speciality (mcClures are available in michigan) are a close second & worth the premium of $3 you’ll pay – The chemical taste from soggy grocery store shelf or cooler brands will ruin this delicious soup. I have a similar Polish family recipe that my grandma added a note on warning not to use a certain store brand :}

      Reply
    • Nalley Mini Dills are the best I’ve found, and I’ve tried several. Klaussen minis are good too but you don’t find them very often. The regular Nalley dills are not the same. They were on huge sale once so I bought several jars and gave them all to a food bank. They weren’t nearly as good. Even at regular price though, the Nalley mini dills are a good value, and are very good.

      Reply
    • Christina 55

      Trader Joe’s dill pickles are as good as or better than ALL of the homemade dill pickles that my aunts and grandparents EVER made. I hate to say it, but it’s true. We buy them by the case.

      Reply
  12. Susan Prosser 56

    Delicious! I wasn’t sure about this one, but I’m so glad I tried it. But having a hard time convincing others that it’s so good. Lol

    Reply
  13. Celina 57

    Yes, just yes. Me and my 9 year old will love this.
    Also, my mother used to slice a dill pickle lengthwise and dip it in Pepsi (it HAD to be Pepsi) and just suck out the soda that got stuck in the nooks and crannies of the pickle. It would eventually just become like a pickle soda scoop but it was totally fabulous and its been too long since I’ve done it.

    Reply
  14. Diana Coon 58

    I discussed this receipe with friends and half said “yuk” while the others said “intriguing”….so I made it. This is delicious! I will make it again…probably when some of my friends who said “yuk” are coming over….:)

    Reply
    • carol 59

      I just made the dill soup tonight and everything worked out great until i added the flour/water/sour cream mixture to the soup and whisked it! What happened next was it curdled and I had pieces of soft doughy flour in my soup! It was so awful I had to throw it all out! How did you overcome that? Did you add those three ingredients to the soup and whisk also?

      Reply
      • Cathy 60

        Sorry you had trouble. You said you whisked it into the soup and then you asked if you add the ingredients and then whisked it into the soup so I’m confused as to what you did. The directions specifically say to “vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup.”

        Reply
        • Tim 61

          The soup was too hot when you added the flour mixture. It was either boiling or very close to boiling and this cooked the flour before it dissolved into the soup. Lower the temp of the soup stir in the flour mixture and then heat to simmering boil again to activate the thickening power of the flour.

          Reply
      • Kelly 62

        I added the pickle juice to the flour sour cream mixture and mixed it well before adding, my soup was a perfect thickness and nice and smooth, Ok not everyone would like this but good if you are a pickle fan

        Reply
      • Jasmin 63

        It sounds like you may have had the temperature too high. Curdling happens when milk or egg proteins are exposed to too much heat or acid too quickly. To avoid this, remember to drop the heat to a simmer. Another precaution (what I did, because I hate it when my cream sauces curdle) is to mix a ladle-ful of the hot broth into the sour cream mixture to warm it up slightly before whisking it in. This technique is called tempering.

        Reply
        • Chase 64

          I added the sour cream/flour mix to boiling water and it didn’t curdle.The temperature more than likely didn’t cause this, it was more likely the acidity created by mixing it with the pickle juice that caused it to curdle.

          Reply
          • Linda 65

            I was thinking that just making a simple Roux
            instead of the flour, water, sour cream mixture would work just as well if not better. You can still add the sour cream to your soup for the flavor. I did have some flour lumps in my soup using the paste mixture.. Think I will try making a roux next batch.

            Reply
      • suzan-in-nc 66

        After potatoes and carrots have been cooked and pickles have been added and simmered, you could strain these ingredients out leaving the broth; then add sour cream, flour, and water paste mixture and thicken; if it lumps, you can put lumpy broth into a blender and remove the lumps; then put creamed mixture back into pot and add potatoes, carrots, etc., back into the soup mixture and proceed w/ rest of recipe. From time to time when I’m making gravy, etc., things will go awry and the mixture will lump. I use this blender routine to “smooth” things out. (For the record, when my gravy lumps, it’s usually when I’m in too much of a hurry and have my burner set too high.

        Reply
      • MoodCook 68

        I love potato soup of any kind, and I will certainly try this one. I’ve been using instant mashed potatoes as a thickener instead of flour, with great results. Be careful not to use too much – I just sprinkle a thin layer over the surface of the almost-complete soup, stir it in and let it thicken up.

        Reply
        • Jennifer 69

          @moodcook, instant mashed potatoes as a thickener is ingenious!! I was searching comments for suggestions to replace the sour cream and flour. I will try the potatoes!! Thanks for the idea.

          Reply
      • Myrna Nelson 71

        I would melt the butter in a separate pan, add the flour and then add some of the

        Reply
      • Myrna Nelson 72

        Melt the butter in a pan, add the flour and cook a little, add the water and other juices, let it come to temperature and mix with other ingredients. This works with other recipes as well. Butter or other fats keep the flour from lumping.

        Reply
      • Anne Matuscak 73

        Hello fellow dill pickle soup lovers! I am in the Detroit, Michigan area and dill pickle soup is a Polish soup and is found in Polish restaurants throughout the city. Really good. As for adding the flour mixture to the soup, try this method: add a ladle or two of the hot soup to the sour cream/flour mixtures and mix gently and keep adding more soup to it until you have “tempered” the sour cream/flour mixture – making it lukewarm. Then add this to the pot of soup and stir gently with heat lowered. Never fails! Hope this helps out and good eating!

        Reply
  15. Vicki 74

    My former Mother-In-Law used to make Pickle Soup. Our recipe is somewhat different with fewer ingredients but is also very good. This is the first time I have seen a recipe for the soup anywhere else. People sometimes think they won’t like it but everyone that has tasted it has raved about it. I love it.

    Reply
    • Marla 75

      I’d like a smaller recipe. That would be a LOT of soup if I didn’t like it, but since I like dill pickles when eating oyster stew or veg soup it sounds good. I’d like something that’s easier if Vicki has one. I like the potatoes & carrots in it. I guess I could just
      try to make my own as wish it had less calories, but still tasty. I don’t know where this comment will end up. :))

      Reply
  16. gmac 77

    Could you tell me what “Old Bay” seasoning is? I don’t think we have it in Canada. Is there a substitute? Thanks!

    Reply
    • Cathy 78

      Check Amazon, I’m sure they will have it.

      Reply
    • Latecia 79

      I’m from Canada and have bought Old Bay seasoning at Sobey’s or Superstore. Usually in the spice section or by the fish department. It is in a squarish metal container that is yellow. It is really good on eggs and potatoes as well. Hope you can find it.

      Reply
    • Barb 80

      There are recipes online to make your own Old Bay.

      Reply
    • James 81

      Walmart here in nova scotia carries this.

      Reply
    • Carol 82

      I saw Old Bay seasoning at the IGA grocery store in BC, also known as Sobey’s in Alberta. The soup looks amazing, I’m going to make also.

      Reply
      • Amanda 83

        I live in Michigan and couldn’t find it at Kroger or Wal-Mart. That’s it for grocery stores in our county.

        Reply
        • Cathy 84

          Did you check the meat department and ask the manager? It’s very common so hard to imagine they don’t carry it.

          Reply
        • TheSpatulaOfLove 85

          They carry Old Bay at Meijer. i found it in two places in Meijer, one by the other spices and salts and the other by the meat counter next to where the frozen fish products were. Rectangular can, yellow and blue. I’m sure Kroger would carry it.

          Reply
        • Char Girardi 86

          They do carry it at Walmart in Michigan, I used to buy it all the time…. it’s in the spice aisle but on a lower shelf if that helps.

          Reply
        • Donna 87

          I just bought some last week at Kroger in Troy, MI. It was not n the spice/baking section, but near the frozen fish/seafood. You may need to ask for your Kroger store. I hear Meijer also carries it.

          Reply
      • Deanna 88

        Kroger in Indiana had the Old Bay seasoning in the meat/fish department.

        Reply
    • Roxy 89

      You can find Old Bay in Walmart and most grocery stores in Canada now I buy it all the time, best spice ever!!!

      Reply
  17. Meghan 90

    This was delicious!! I cut out the flour by running an immersion blender through the broth and veggie mixture before I added the pickles. My 4 year old pickle addict thanks you for this recipe!

    Reply
    • Marianne 91

      Great idea. I want to make this but am balking at the amount of flour called for so that is a good alternative.

      Reply
  18. Deborah 92

    I made this last night and it was delicious! The only complaint I have is that is was almost impossible for me to get out all of the flour lumps. I still tasted good, but I am thinking if I make it again, I will cut the amount of flour, or mix it with broth.

    Reply
    • Cathy 93

      Glad you enjoyed it! When adding flour into a hot soup, only add a little at a time and whisk feverishly to get rid of lumps:).

      Reply
    • denise 94

      …or you can mix a bit of the flour with some of the broth in a large glass measuring cup, gradually add more flour and more broth until you have a running mixture and then gradually add this to the rest of the soup and then whisk. Works like a charm.

      Reply
      • Rod 95

        … or you might use the butter to cook the flour into a roux, which could then also be made into a slurry with the hot liquid and slowly whisked back into the pot.

        Reply
        • Shelley 96

          Excellent suggestion Rod. I was going to say the same thing, I have a ham and potato soup that I adore that uses this method and it works like a charm.

          Reply
    • Pat 97

      When I make gravy or anything calling for thickening…..I substitute Corn Starch for Flour…..no flour to have lumps in….and much smoother gravy.

      Reply
      • Cathy 98

        Yes that’s fine in gravy, but cornstarch degrades in heat. So when you simmer for a while or try to reheat your soup it not be good. Flour takes a little more patience but works fine.

        Reply
  19. Anne 99

    This was DELICIOUS! My husband and I gobbled it up. I’ve never thickened a soup like this before; it’s like a sour cream roux, so neat!

    I made Texas toast to go with, a great accompaniment.

    Reply
  20. Willis E. Vanderberg 100

    For Christina, My wife and I just returned from Portland Oregon. We met chef Otto and now have his recipe for the Dill pickle soup. For your information he has two restaurants. one is called Otto & Anita’s Schnitzel Haus.It is located at 3025 SW Canby St,Portland Or.97219
    The soup was great and the service excellent They have a second location at Capitol hwy & 31 in Multnomah Village.

    Reply
  21. Danielle 101

    Oooooh….have been dreaming of this soup for awhile now! Cannot wait to give it a try (and may my naysayer boyfriend be damned…I KNOW he’ll like it!)

    By the way, did Chef Otto work at a restaurant on the waterfront of downtown Tualitin? About ten years ago a girlfriend and I had the most drool-worthy creamy dill pickle soup there. The chef came to our table and have us the recipe but I’ve long since lost it…I wonder if it was Otto?

    Reply
  22. Brooke 102

    Love the flavor! I cut the butter in half and would use lesst flour next time since the soup came out SO thick, but overall enjoyed it very much.

    Reply
  23. Victoria Scaccia 103

    Looking forward to making this! My nickname when I was I 4 years old was, “Pickles”,
    because I would slip into the kitchen and sneak pickles out of the fridge. {:~)

    Reply
  24. Kathy 104

    This really does sound good! I am sensitive to glutens and one of the ingredients that I can’t have any more is distilled vinegar, which is what pickles are made from. I would have to make my own pickles using either apple cider vinegar or white wine vinegar. Reading through the posts… I always loved dill pickles in my toasted cheese sandwich. yum! The first time I did this, my hubby says to me… are we pregnant? lol NO! I would add them after the sandwich was done. Now I’m longing for a toasted cheese sandwich with dill pickles. Thanks for posting this recipe. I will save to try later when I can make it gluten free for me. :)

    Reply
    • Jamie 105

      Kathy ~ Vlasic pickles are said to be gf…I too am gluten intolerant and didn’t eat pickles forever because I was afraid of getting sick but I’ve had no problem with them :)

      Reply
    • Linda 106

      This recipe sounds good….I love potato soup and I love dill pickles. Dill pickles in a toasted cheese sandwich was a childhood favorite that I haven’t done for years. Thanks for the reminder as I will have me a toasted cheese and dill pickle sandwich soon!!

      Reply
      • Cathy 107

        That sounds good.

        Reply
      • Lydia 108

        My husband makes me an awesome grilled cheese sandwich with Bread and Butter pickles, Famous Dave’s spicy pickles are yummy in the sandwich. Sometimes we add salami, pickles go on the sandwich while cooking.

        Reply
    • Robin 109

      I am wondering if this soup can be made without the flour? I am gluten free.

      Reply
    • Paige 115

      Jewish deli type fermented pickles do not have vinegar in them. They produce lactic acid when they ferment. Don’t know if that would bother you.

      Reply
    • Tammy 116

      Hi Kathy – I too have to eat gluten free, what would you substitute for the flour?

      Reply
      • Liz 117

        I used potato starch approximately 1/3 cup and it worked really well as a thickener.

        Reply
    • Dolphin 118

      What about all that flour? Wouldn’t that be a problem for people with gluten sensitivities? I am really craving pickles lately and it sounds good but don’t want to try a soup with flour in it. I usually use imersion blender to blend starchy veggies like potatoes to get that nice thickness I like in soup. Any suggestions to do without flour?

      Reply
  25. Robin C. 119

    Yum! I will be making this soon!

    Reply
  26. Roberta David 120

    Where do you come up with these “off the wall” recipes that always taste so wonderful!?! I can’t wait to try this one! I, too, have been a life-long dill pickle lover, so this recipe really rang my chimes! Thank you for sharing this great-sounding recipe! I know it will be great. :-)

    Reply
  27. Kristie 121

    I was just wondering what old bay spice is, or what spices are in it? If anyone can help that would be great thanks!!

    Reply
    • Cathy 122

      Old Bay is widely available in the U.S. If you are out of the country you might have to order it. Here is what it looks like and would be found in the spice aisle. link to astore.amazon.com

      Reply
    • lindigo 123

      Old Bay is used in crab boils and other seafood recipes, mostly. Don’t recall what’si n it, but it’s red in color -probably paprika, seasoned salt, garlic, maybe a little cayenne? Just a guess.

      Reply
  28. Carol Freemark 124

    I have heard about this and would love to try it. Can anyone suggest something I could replace the carrots without, without altering the taste too much. I am allergic to carrots. Thanks

    Reply
    • Sharon 125

      My son is allergic to carrots too, but only when they are raw, they don’t seem to both him if they’re cooked!

      Reply
    • Joan Huntsinger 126

      I was thinking sweet potatoes instead of the carrots would be good.

      Reply
  29. J McE 127

    I’ve made this soup but did not put the pickle juice in it. I’ts good without.

    Reply
  30. Robbin 128

    Just curious…what”s Old Bay seasoning? I haven’t heard of it before?

    Reply
    • Robbin 129

      Ok after looking through the comments I see I can order it thru amazon…but if I don’t want to do that can anyone tell me the basic flavor of it? There must be something close to it we can buy in Canada…

      Reply
  31. Joanne Hill 132

    Look for OLD Bay in the seafood section

    Reply
  32. Denise Rowell 133

    Fantastic soup! I cut the butter to one stick, substituted 1/2 C cornstarch for the flour and omitted the cayenne and salt. Must have had the right pickles (Hannaford store-brand Kosher dills), because it is PERFECT!

    Reply
  33. kimberlyyu 134

    I made this today with claussen pickles.. I wish I had used a stringer pickle. It is still delish! I’d make this 100 more times. I live me some pickles.

    Reply
  34. Jen 135

    This is all the rage on Facebook in my area tonight. I seen it on my friends page. He made it and said it was delicious. I posted it and and I see other’s are posting as well. I can’t wait to try this! Dill Pickles are the best. And we should have them in everything!

    Reply
  35. Wendy 136

    Can somebody please tell me what old bay seasoning is????

    Reply
  36. Wendy 137

    Ok now I see all the other comments ……asking about old bay seasoning .

    Reply
  37. Denise O'Brien 138

    This so good. I need a calorie count it though…did I miss it?

    Reply
  38. Natasha 139

    For all the Canadians like myself, trying to figure out what Old Bay seasoning is…

    link to en.wikipedia.org

    Reply
  39. Pamela S 140

    As odd as this sounds it was delicious! I especially liked the carrot/pickle flavor combination.

    Reply
  40. Ronel 143

    When I first saw the words Dill Pickle Soup I couldn’t wait to make it cause I love anything Dill Pickle. I made this last night and my husband and I loved it! It was a bit lumpy but not bad, I just saw your thread above on how to avoid that. Thank You! I love fried Dill Pickles! Do you have a good recipe for that????

    Reply
  41. pat 145

    homemade old bay seasoning::
    Make your own Old Bay Seasoning mix to store in your pantry.

    Prep Time: 15 minutes

    Total Time: 15 minutes

    Yield: Makes about 1/4 cup

    Ingredients:
    •1 tablespoon ground dried bay leaves
    •2 teaspoons celery salt
    •1-1/2 teaspoons dry mustard
    •1-1/2 teaspoons ground black pepper
    •1 teaspoon sweet or smoked paprika
    •1 teaspoon ground celery seeds
    •1/2 teaspoon ground white pepper
    •1/2 teaspoon ground nutmeg
    •1/2 teaspoon ground ginger
    •1/4 teaspoon crushed red pepper flakes
    •1/8 teaspoon ground cloves
    •1/8 teaspoon ground mace
    •1/8 teaspoon ground cardamom
    •1/8 teaspoon ground allspice

    Reply
    • Becca 146

      Thanks so much for old bay recipe. I’m extremely allergic to mustard in all forms. Found out the hard way about old bay. I usually substitute a crab seasoning from a local place but find it strong and always struggle with amounts. Anyway,thanks again.

      Reply
  42. bethany 147

    yum yum yum yum AWESOME!!!! Used fage 0% greek yogurt and 2 T flour for the end part and only 2 T butter, just in case there’s someone reading who wants to lighten it up. Omitted the cayenne, because I didn’t have any. Also added celery. I just loved this. Great recipe. Great pics and instructions. Thanks for sharing.

    Reply
  43. Carla 148

    Saw this recipe on your top 13 recipes round up. Dill pickles in soup?! Sounds really crazy, but I love pickle chips, so I can’t wait to try this soup!

    Reply
  44. Shaina 150

    This is going on my list. My pickle-thieving daughter will love it.

    Reply
  45. Boots Jaeger 152

    Just made your Dill Pickle Soup— and it knocks it out of the Ball Park!!! YUM

    Reply
  46. cej417 153

    In the recipe, is that 5 x 1/2 cup or 5 and 1/2 cup?

    Reply
  47. bonnie 155

    do you use regular dill pickles in brine the ones that look foggy in the jar?

    Reply
    • Cathy 156

      I’m sorry I don’t understand your question. What other kind of dill pickles are there besides and regular and I don’t get the foggy part. Sorry.

      Reply
      • Mary 157

        Well I was wondering too. There are polish dills,kosher dills,deli dills and regular old vlassic dills from off the shelf. I bought some refrigerated Kosher dills and am making soup today. Can’t wait to see how my pickle loving fam likes it. :))

        Reply
  48. Elle 158

    I made this for a supper night at work and everyone LOVED it and asked for the recipe. I made it vegetarian with veggie broth and did about 3/4 cup flour (adding to my preference) and it was perfect!
    Thanks for the recipe 😀

    Reply
  49. Joan 159

    Loved this soup! Already looking forward to tomorrow so I can have it again for lunch!

    Reply
  50. Justine 160

    I made this today for lunch. OH MY, is it ever good!!!! I did add onions and celery. A tip for the flour/sour creme/water. Hold back a half cup of the chicken broth, put all four ingredients in a mason jar and shake!! no lumps. Thanks for your recipe.

    Reply
    • Jen 161

      That is a great idea! I will try that the next time. I’ve made this soup twice in less than a month because I really love it. I did better with reducing the lumps the second time around, but still could do better.

      Reply
  51. laura 162

    Has anyone tried freezing this soup?!

    Reply
  52. Daisha 163

    My hubby can’t have chicken. Could I substitute beef broth or vegetable broth without changing the taste too much? Thanks for your help.

    Reply
  53. T. Saunders 165

    I would add a few strips of sliced cooked bacon for a bit more smoky flavor & additional addictive cravings!! Bacon & pickles are a winning combination!!

    Reply
  54. Krysten 166

    I see that the recipe says serve immediately. How well does it store in the fridge and re-heat? I usually pre-make lunches for whole week.

    Reply
  55. Katelynn 168

    This is a pregnant girls dream! And that fact that I am pregnant, means just the idea of this soup makes my mouth water :) Getting ingredients today…

    Reply
  56. Peggy 169

    If you have trouble thickening the soup with flour I have used instant mashed potato flakes to thicken potato soup with good results. I also turn down the heat to warm before adding and this helps.

    Reply
  57. Heather 170

    this looks great, I live in Canada and never heard of old bay seasoning, what is it or close to it? would really like to try this…

    Reply
  58. Diane 171

    What is Old Bay seasoning?

    Reply
  59. Angela Elia 172

    This soup is AMAZING. One small adjustment: I mixed the sour cream paste about an hour before I started the soup, and let it rest. That way, you don’t get lumps when you’re whisking it into the base.

    Reply
  60. Katri 173

    Any suggestions on making this dairy free with no sour cream or butter?

    Reply
    • Kim 174

      I just use the Vitamix to puree part of the soup when it’s mostly cooked. This works especially well with russet potatoes and creates a nice creamy texture even without the dairy. (I also skip the ‘Old Bay’ seasoning as I’m not a fan of that flavor profile.)

      Reply
  61. Bob Bultinck 175

    Made this soup last night and I was pleasantly surprise how well it tasted! A nice piece of crusty bread with butter on it will make this a memorable meal!
    Going to spring this on some of our friends at a fishing tourney this weekend!

    Reply
  62. Kathi 176

    I loved your pickle soup, put more pickles in than your recipe called for,because am crazy for anything with pickles..this was a nice change from all the usual soups I make..thank you.

    Reply
  63. Wendy Johnson 177

    As I live by myself, I am curious to know if this soup freezes okay.

    Reply
  64. Michael Hermanson 179

    This must be based off an old world recipe. They eat a lot of this type of stuff in Eastern Europe. I’m going to try this one out.

    Reply
  65. Kathie Crawley 180

    I’m wondering if I could use dill relish in this (finely diced dill pickles and red bell peppers in dill juice) instead of chopping pickles? Does anyone have any idea how much relish I could substitute for the 3 lg. chopped dill pickles?

    Reply
    • Cathy 181

      Oh, I wouldn’t, whole different taste.

      Reply
      • Kathie Crawley 182

        I made this soup for dinner last night, and used the large Vlasik dills in stead of the dill relish.. My husband loves dill pickles, but he had his doubts about a soup with dill pickles as a main ingredient. Needless to say, he approached it cautiously, but ended up eating 2 large bowls, with crusty, buttered, Portugese rolls. He loved it!!

        Reply
  66. Karen B 183

    This soup is delicious and easy I added corn and onion and used hand blender to make it more puréed. Very good easy can substitute and quick! Doesn’t get better with longer cooking. Serve immediately I love that.

    Reply
  67. Barb 184

    Do you have any idea what the calorie information is on this recipe? looks like a lot of sodium. please let me know…thank you….

    Reply
  68. Kim 188

    So yummy!!! I put a pound of ground beef in my soup and it was delicious!! Kind of like a rouladen soup.

    Reply
  69. Donna 189

    I have hypertension and pickle juice is really salty. I’ll use my favorite new trick for salty flavor. Add some lemon juice instead of some of the pickle juice. It will still have that tart taste without so much salt, and you won’t miss the salt. ( If you like sour oriental soup), try adding lemon juice for flavor. Great recipe, Also, since I discovered corn starch to thicken, never use flour anymore. Dissolves easier. You could even add fresh dill.

    Reply
  70. Michelle 190

    Can you use oat flour instead of all purpose?

    Reply
  71. Sharon 192

    Could you use softened an thinned cream cheese instead of sour cream?

    Reply
  72. Heather 194

    My son is a vegetarian, and loves pickles. I’m going to make this for him, it sounds perfect!

    Reply
  73. Mindi 195

    My daughter freezes dill pickle juice to make pickle popsicles, I bet she’ll LOVE this.

    Reply
  74. Barbara Bouska 196

    This has the same ingredients in it that my potato soup with dill uses. Mine is an old (in-law) family recipe that was used a lot during lent and on meatless Fridays. Mine uses fresh dill stalks boiled w/ potato’s & carrots & onions. I also add pickle juice and more dill weed than the original recipe called for. This soup may sound strange, but believe me…..try it before you Judge, OK?

    Reply
  75. Erin 197

    For those that can’t find Old Bay Spice…….

    Old Bay Spice

    1 Tbsp bay leaf powder(bay leaves crushed in grinder)
    1 tsp red pepper flakes crushed with bay leaves
    2 1/2 tsp celery salt
    1 1/2 tsp dry mustard
    1 1/2 tsp black pepper
    3/4 tsp gr nutmeg
    1/2 tsp gr cloves
    1/2 tsp gr Ginger
    1/2 tsp gr paprika
    1/4 tsp mace
    1/4 tsp cardamom

    Combine well and store in air tight container

    Suggest doubling to have lots on hand.

    Awesome with:

    Should Be Illegal Oven BBQ Ribs Recipe!!!!!

    Reply
  76. Rachel 198

    Can this be done in a crockpot?

    Reply
  77. Dee 200

    Where do you get 2 cups of dill pickle juice? There isn’t that much in a normal jar of pickles, and once you pour the juice off, doesn’t that ruin the other pickles? I’d like to try this, but there are just two of us, so we don’t buy large jars of pickles.

    Reply
  78. Ginny 201

    This sounds very good. What is the best vegetarian substitute for the chicken broth? I used to make rouladen with dill pickles but that’s another story.

    Reply
  79. Peggy Johnson 203

    Can I make and then transport and reheat?

    Reply
    • Peggy Johnson 204

      I read the comments and if you follow the recipe as stated it turns out beautiful. I did reduce the flour by 1/4 cup. And I added more seasonings, about 1/4 tsp. of Old Bay and 1/4 tsp. of cayenne pepper. Possibly a bay leaf could be added in step one. And I also used fresh ground pepper and that makes a difference.

      Reply
  80. I can’t wait to try this. And i am so glad to finally find someone that loves Dill pickle , mayo sandwiches…. Thought i was just really weird….. Thank you..

    Reply
  81. sandy glasgow 206

    I cant wait to try this but unstead of using flour to thicken I will try instant mashed potatoes as I do and in potato soup and it works great …Thanks

    Reply
  82. Jen Noakes 207

    Is there something that can be substituted for Bay’s seasoning? I am allergic to celery and cannot use Bay’s.

    Reply
  83. Cornstarch is very easy to use as a thickening agent. It doesn’t get lumpy like flour and the consistency of the soup willl be unchanged.

    Reply
  84. Jeri 211

    My hubby LOVES dill pickles, so I had to make this! I also added my own spin—1/2 chopped onion, 1/4 c chopped celery, more pickles and pepper, and 1 cup of real bacon bits. Perfect!!

    Reply
  85. Rita W Neher 212

    delicious but wonder why we need the butter? Also I used fat free yogurt and an immersion blender! My husband just ate 3 bowls!

    Reply
  86. Jodi 213

    My husband just made this soup and it is delicious! To me it tastes like warm potato salad. Very good! Thanks so much for the recipe!

    Reply
  87. erica reed 214

    ditto on “where do you get 2 cups pickle juice??” That’s a lot! I wonder if we can substitute something…

    Reply
    • Cathy 215

      Since it’s Dill Pickle soup, a substitution will not make this delicious recipe. A large jar of pickles has 2 cups.

      Reply
      • erica reed 216

        hmm… thanks. guess will just need to eat a bunch of pickles first – then use what is left for the soup. Saving this recipe for later! Sounds awesome.

        Reply
  88. Gina 218

    This was OFF THE HOOK!!! Loved it!

    Reply
  89. linda 219

    on pickle soup when did you add the diced pickles it wasn’t in instructions

    Reply
  90. Robin Abercrombie 220

    Love love this recipe can’t wait to try it and some of the others, will be back for more!.

    Reply
  91. karen 221

    hi just made this soup, is it suppose to be very very thick ?

    Reply
  92. Caitlin 223

    Just made this for lunch with homemade chicken broth. Very good!!! Even my husband said it was “top notch”. My four year old and one year old loved it as well. Can’t believe it was such a crowd pleaser! I’d definitely recommend trying it at least once.

    Reply
  93. Linda 224

    I tried this today! It was tasty but…. I found it to be a bit too “dilly”. When I make it again I intend to use less carrots, possibly omit the chopped pickles (keep the juice) or reduce the amount of pickles. I love onion and I will be adding that to the next batch as well. I did add about a half a cup of Mayo to the soup.. yes… mayo.

    I make a dish called winter potato salad and it calls for a mixture of mayo and dill weed added to the spuds then baked..its wonderful. So to me the soup seemed to need that touch of mayo. : )

    Dill weed would also make a nice garnish on this soup.

    I give this soup a solid B+

    Reply
    • Jennifer 225

      How can a recipe for “DILL PICKLE SOUP” be too “DILLY”? Why omit the dill pickles? Just make potato soup. :)

      Reply
  94. Patti 226

    Hi, What could I possible replace the sour cream with as I can not eat dairy but would love this as I am a dill freak!

    Reply
  95. Cindy 229

    How does one get enough pickle juice?

    Reply
  96. Gwen 231

    Seriously? Pickle and mayonnaise sandwiches? I thought my son and I were the only people on the planet that did that! LOL

    This recipe sounds amazing–can’t wait to try it.

    Reply
  97. Melody 232

    Can the left overs be froze for another day????

    Reply
  98. Christina 235

    I’m gonna make this tonight! Really excited. Any ideas for a baked chicken recipe that would compliment this soup? My roommates are leery of the idea of pickle soup, so I am obligated to make a back-up in case they don’t like it. Thanks.

    Reply
  99. dar 237

    recipe does not say how much pickle juice?????

    Reply
  100. loyd 239

    Add Peanut Butter to the Dill Pickle and Mayonnaise sandwich!!!

    Reply
  101. Gabrielle Tetreault 241

    What is this { Old Bay seasoning} is it like bay leaf??

    Reply
  102. Linda 243

    I had a tough time finding the Old Bay Seasoning (i was not familiar with it either) but, eventually found it in the seafood section of my local Kroger store.

    Reply
  103. angela 244

    I just made it…it was Delish! I will make it again.

    Reply
  104. Ahliviyah 245

    Wondering if hamburger dills will work ok, they are the only kind of pickle I like? Also, can I just use corn starch to thicken it instead of flour, or does the flour serve another purpose as well??

    Reply
    • Cathy 246

      Cornstarch degrades in heat.

      Reply
      • Joe Nobody 247

        You keep saying corn starch degrades in heat, but it’s simply not true. I make several very popular soups in my family, and have always used corn starch as a thickener. I have never had any trouble with it. Even reheated it’s just fine. Maybe I don’t know what you mean by “degrade”. My soups, fresh, reheated, or frozen and thawed, are always silky smooth.

        Reply
  105. deerie65775 249

    This sounds so good… wonder how it would work in a crock pot???

    Reply
  106. barton 251

    Wow it didnt turn out right at all! Thanks for ruining my aniversary. Followed recipe perfectly to. Thanks for nothing.

    Reply
    • Cathy 252

      Sorry you had a bad experience. Obviously something went wrong with your technique as this recipe is highly successful.

      Reply
    • Kelly Thomas 253

      Please just take the time and read all the previous comments so you don’t have to keep asking the same questions over and over. If you ruin this soup it’s only because you didn’t follow the instructions. Before you spend your time and money, take the time and read. Just use common sense about the dairy, sodium, calories, allergies and substitutions. Sometimes, in certain recipes, when you freeze potatoes and sour crean they don’t reheat well. Just invite friends over, they’ll be glad you did. Lol.

      Reply
  107. Eva 254

    We have been eating pickle soup for decades! Its a polish recipe my mom used to make and I’ve recently introduced it to my kids…. LOVE!

    Reply
  108. Mark 255

    This soup is delicious and the recipe is so quick and easy. I did make a few little changes. I sautéed some onions and put them in, I used plain yogurt instead of the sour cream, and I cut the butter in half. I love this soup and will be making it again. I think I will try low-fat yogurt next time, but the full-fat yogurt worked beautifully. Thanks for sharing the recipe!

    Reply
  109. I’ve made pickle soup before and it was good, but Old Bay scares me.

    Reply
  110. Tracy 257

    I usually substitute dry potato flakes for the flour. It takes on the taste of the other ingredients, and the consistency always turns out smooth.

    Reply
  111. Julie Buckley 258

    my Mom (from the Old Countr) would top off barley soup with cubed dill pickles

    Reply
  112. Karlee Davis 259

    I just made this soup and it turned out wonderfully! The instructions were simple. I don’t understand why people had a hard time. Anyways.. My only suggestion or variation would be to add some shredded chicken for more substance. The whisking of the roux made mine more of a chowder. Delicious nonetheless!

    Reply
  113. Beverly 260

    I am getting ready to make this soup for supper, however it says immediately. Is it good reheated?

    Reply
  114. Cathi 261

    What brand of pickles do you prefer? Just curious which you used!

    Reply
  115. Janet Griffin 263

    My grandmother always made pickle soup, she came here from Poland. My mother carried on the tradition, and now I make it quite often. We never used the potatoes, instead we used the wide egg noodles (cooked separately) and placed in the bowl, so everyone could take the amount they wanted. Think I will try the potatoes next time. Also I found Barrel Cured Dill Pickle at Safeway, and they tasted just like the soup my Grandmother used. First time I have ever seen a real recipe for this soup. Love it…

    Reply
    • Angela Hooser 264

      I was wondering if this could be made without the potatoes as I really don’t like them. Do you just make it basically like the recipe above but without the potatoes and then serve over noodles?

      Reply
      • Cathy 265

        You can do anything you like but it will not be be this recipe, therefore it will taste nothing like it? Up to you.

        Reply
        • Angela Hooser 266

          I know it would change the taste. Since I dont like the taste of potatoes, that would be the whole point. I was just wondering if the above commentor made their soup similar to the rest of the recipe.

          Reply
  116. Wanda 267

    What is old bay seasoning?

    Reply
  117. Bobbie 269

    My favorite after school snack when I was growing up was a dill pickle and mustard sandwich. I can’t eat a bowl of beans without piling in the dill pickles. :) This definitely sounds like an interesting soup! Gotta try it at least once. Wonder if you can just buy pickle juice? We drain our pickles dry by drinking the pickle juice when we get leg/foot cramps…works like a charm….about 1/4 or less cups.

    Reply
  118. Cathy 270

    I just made this and shared with my neighbor. We absolutely love this. Is this an authentic Polish recipe and are you Polish? Just curious, as I was in Poland this year and never came across this soup, yet it is served at a Polish cafe in West Michigan where we are from. I did enjoy several cafe’s in Poland that served “Zurek (sour based) soup”. This reminds me of that a bit. Thank you for sharing a delightful recipe.

    Reply
  119. Janet Davis 272

    A friend who cooks at a cafe made this and gave me a sample yesterday! They are going to serve it with fried dill pickles. It is YUMMY!!!! (Does not need the added salt!!!!)

    Reply
  120. katie 273

    I just made this soup….It is really good!!

    Reply
  121. I can’t wait to try this soup . It sounds like something my grandchildren & I will love .

    Reply
  122. Gord 275

    can u replace the old bay seasoning with something else or even remove it all together?

    Reply
  123. Kolleen Thornton 277

    This soup was out of this world. As good as any polish restaurant that I have been too!

    Reply
  124. debi 278

    I love the dill pickle and peanut butter sandwiches too – dill pickle sliced thin and then add a thin layer of Hellmann’s mayo…yum!

    Reply
  125. Kelly 279

    would the dill relish work for this soup??

    Reply
  126. Cheryl 281

    Tried this tonight and my family LOVED it…all except the pickle hater!

    Reply
  127. Susan 282

    Gonna have to make this. I used to get Potato-Dill Pickle soup at a German place near my house. The closed…but I still think about it. Thanks!!

    Reply
  128. Scylla 283

    Absolutely delicious, thank you sooo much for sharing this fantastic creation! I am vegetarian though, so the only change I made was to use veggie broth rather than chicken broth. Also, “Old Bay” isn’t available where I live, so I used my own handmade substitute. Turned out wonderfully. :-)

    Reply
  129. Jackie 284

    I plan on making this in the next day or two as I have all the ingredients. My question is (sorry if it was already asked. I read all the comments and didn’t see this)
    Can I make this in a crockpot? If so do you think I can add it all together in the beginning or wait on the pickles until the last hr?

    Reply
  130. Scylla 286

    By the way, out of curiosity – do you simply refrigerate unused portions and reheat in a microwave later?

    Reply
  131. Deb Helmick 288

    Can the dill-pickle soup be frozen? Thanks.

    Reply
  132. Jenny 290

    I made this soup last week and it was good! However it looked rough. I cut the potatoes a bit smaller then quarters (recipe calls for quarters) well this made mashed potatoes by the time I was done vigorously whisking in the sour cream/flour paste. The paste also didn’t totally clear up and left small globs through out the soup. I’m going to make it again this week and cut bigger chunks of potato so I hopefully have pieces intact when the soup is done. I also am going to change up the paste by adding more water and less flour to hopefully avoid the lumps of it through out the soup.

    Reply
  133. Michael Bush 292

    I have got to try this soup – I too love dill pickles. I was so gratified to see people mention that they liked dill pickles and peanut butter. I like taking a dill pickle and just piling the peanut butter on there – I don’t even need the bread!

    Reply
  134. pam 293

    Made pickle soup, instead of carrots did diced celery and topped with cooked crumbled bacon. Was awesome. True DILL PICKLES foodies will love this with a grilled sharp cheddar cheese sandwhich. And it is good cold too.

    Reply
  135. Robyn 294

    I can my own pickles regular and spicy wondering if anyone has made this with their own canned pickles?

    Reply
    • Robyn,

      I’ve made these with Sweet and Spicy Pickles I make. It’s a nice marriage of the flavors. I encourage you to experiment with different pickles in this recipe.


      d a v e

      Reply
  136. Lacee 296

    Has anyone tried this with vegetable broth? My father-in-law is a vegetarian, and I was considering making it for our Christmas party if anyone had substituted this and was successful. Thanks!

    Reply
  137. Carol 297

    what is Old Bay seasoning, can u use something else if u do not have this?

    Reply
  138. Karen Dawson 299

    I would like to add a protein. What would be better, fish, chicken, beef?

    Reply
  139. Jessica Campbell 300

    Made this tonight and LOVE it! It’s great for something *different*. The hubby loves it! The only thing I did differently from the instructions was I heated the flour/water/sour cream mixture just slightly in a pan and added some of the soup base to it to help ease out the texture of the mix and it made it much easier to add to the soup with much less wisking- I have puny arms! This is definitely a keeper.

    Reply
  140. Judy Brasher 301

    I have two people in my family who are gluten free. Cornstarch works just fine in cream soups like this one but you have to first mix it in a cold liquid before adding then whisk briskly as the directions state. I make several soups with cornstarch, thicken roast gravy, and make cheese sauce without any problem as long as I mix it in a cold liquid before adding it.

    Reply
  141. COLLEEN BURRIS 302

    comments above have mentioned using fresh homemade dills instead of store bought… Anyone have a brine recipe?

    Reply
  142. Lillian Bradley 303

    Anyone ever try this recipe with vegetable broth instead of chicken broth for a vegetarian alternative?

    Reply
    • Penny 304

      I have made it twice with vegetable broth to make it vegetarian and it is DELISH! I crave this stuff.

      Reply
  143. Jessica 305

    I just made this and I love it! I felt like I whisked it alot but I still had alot of paste “floaties” that didn’t incorporate. What do you think I did wrong?

    Reply
  144. Cary Gray 307

    My family LOVES pickles, so we just had to try it! We thought it was very good. Not exactly the most “health-conscience” recipe, but on a cold wintery night, and a stuffy nose from a cold, it really hits the spot. I will say this however…. if I made it again, I would use half the chopped pickles it calls for, and half the pickle juice. I think it was a bit over-powering. But it wasn’t terrible. Very delicious. But I would have enjoyed a second bowl if the pickles were a mild suggestion to the dish, rather than the main attraction.

    Reply
  145. What is Old Bay seasoning? What’s in it? I don’t think we have it here! Never heard of it! Please comment me back!

    Reply
  146. Lori 314

    I made this soup last night, but I must have done something wrong as all my little balls of flour did not fully dissolve in the soup as they were supposed to. I combined the sour cream (I used Daisy Light) with the flour and water, as directed, and added it into the soup a couple of tablespoons at a time. (It was more like a dough instead of a paste?) But I still ended up with tiny little dough balls in the soup even after lots of whisking and boiling. It still tasted good, but I want to make it for a friend, so I want to make sure it turns out like it is supposed to. Do you have any suggestions? Thank you.

    Reply
    • Cathy 315

      Sounds like maybe your temperature was too high.

      Reply
      • Lori 316

        So it should just be simmering when you add the flour/sour cream/water mixture? And it will still all dissolve?

        Reply
        • Cary 317

          When it came time for me to add the flour mixture, my pot was very HOT. If you are going to add the flour mixture in the pot directly, yeah, I’d lower the heat. Or to be on the safe side, do as I suggested. Either way.

          Reply
    • Cary 318

      Hi Lori. I read this same thing happen in previous posts so when it came time for me to place my flour into the pot, I instead took a one-cup measurement of the broth and poured it into a separate bowl, then added a heaping tablespoon of the flour/sour cream mixture to blend. Then poured it into the main pot. I did this over and over till all the flour mixture was incorporated. Yes, when the broth is that hot, it will cook the flour into “dumplings”. Try this tip next time. It will work like a charm!

      Reply
  147. What a crazy flavour profile but I love dills so gave it a try.AMAZING!!!!!!Only problem was it wasnt enough!!!Will double next time so the second helping people dont get dirty looks from me.No one is gonna mess with my midnight snack!!.Thanks Cathy will be a regular on the menu.

    Reply
  148. Anita 321

    I am soooo pleased with this soup! It was very tasty without being overwhelmingly sour. Definitely will make this again. :)

    Reply
  149. Gwen Gallen 322

    Made it tonight, and my family was very puzzled! Three out of four of us liked it though. I didn’t add salt in case it was salty enough (and it was). I can’t think of anything I’d do differently. Glad there will be leftovers for tomorrows lunch.

    Reply
  150. Apryll 323

    Can i use Yukon? Or does it HAVE to be russett?

    Reply
  151. Pam 325

    Can you cook this a day ahead in a crock pot?
    Wanted to do this for a church dinner.

    Reply
  152. Delaine 327

    I made this last night. It’s delicious!

    However, after I finished I had that, “What was I thinking?” reaction to having using an entire cup of flour. 1/8 to 1/4 cup would have been plenty. That’s a pot of very starchy soup.

    Reply
  153. Katie 328

    What’s in Old Bay seasoning? Never heard of it.

    Reply
    • Katie 329

      never mind – cancel that question please. I couldn’t see the earlier comments till I posted mine. Now I realized the question has been asked and answered. Thanks!

      Reply
  154. Milena 330

    I just finished making this. I love it, the taste is exactly what I imagined! However, much like previous commenters, my flour lumped up, despite very vigorous whisking. Next time I will make a tried-and-true roux (and way less flour).

    Reply
  155. SuE 331

    Made it on a ‘dare’… and we loved it. I subbed cauliflower for half the potatoes to cut the carbs and did half the sour cream fat free. Next time I will cut back on cayenne…just a touch too spicy. A recipe we will keep using. Thank you!

    Reply
  156. Mary flo 332

    Absolutely amazing

    Reply
  157. Sara 333

    I really like this soup. I didn’t have any issues with the flour….it unlumped by the time I finished but I was whisking it throughout. I also knew I wouldn’t like all the lumpiness from the potatoes, so I pulled at least half out with a little of the liquid, pureed it, and mixed back in.

    I also add garlic to everything, so added some fresh garlic.

    Is tasty with triscuits. :)

    Reply
  158. MARYMARTELL 334

    THis was unbelieveablely delicious. It was tangy and spicy but not too much of each.
    a whole new life for the old pickie.

    Reply
  159. RA 335

    The Dill Pickle Soup looks great! Could this recipe be made in a crock pot? If so, any suggestions or changes to the directions? Thank you!

    Reply
  160. LJ 337

    This is simply amazing! Thank you so much for posting this. I have a love for anything dill flavored and this is wonderful. I was worried it’d be too salty, but it’s not at all (I didn’t need to add salt after trying it per your suggestion).

    Reply
  161. TheSpatulaOfLove 338

    The old bay season is what really sets this recipe apart from others, don’t cheat on that ingredient.

    I found that I don’t care for how thick the flour/sour cream makes this soup. The first time I had dill pickle soup, it was a broth base, not a cream/thick soup, and that was the bar for me. The next time I make it, I’m going to try to skip the flour and sour cream and see how it turns out.

    Thanks for sharing a great recipe, Cathy.

    Reply
  162. Bobbi 339

    Used my own home canned spicy dill pickles. Cream cheese instead of sour cream. Velveeta cheese for thickening. Added fennel. And ground browned sausage. Delicious! Thick and spicy!

    Reply
  163. jenn 341

    Does this freeze well? I tried reading thru but so may comments

    Reply
  164. Sandy 342

    Where does the butter come in?

    Reply
  165. John 343

    I am from the Netherlands – what is Old Bay seasoning? What ingredients are in it that I could use a substitute?

    Reply
    • Cathy 344

      Read the previous comments.

      Reply
    • MoodCook 345

      Hi John – Old Bay Seasoning popularly used for seafood. I wouldn’t bother trying to substitute, it is easy to find (with the spices) and not expensive. Yellow, rectangular tin with a red lid.
      I made the soup yesterday. I didn’t use the flour at all – I had started it early so the potatoes broke down enough to make it creamy. My extended family liked it a lot, especially the one from Holland.

      Reply
  166. Becky Hering 346

    Have you ever tried mixing the flour & Butter together and making a paste, it totally melts into the soup it’s a french technique I learned from Ina Garten for her Beef Burgin on its amazing….

    Reply
  167. Shannon Stright 347

    What is Old Bay seasoning ? I have never heard of it . Is it available at most grocery stores , or is there a substitute for it > Thanks , we’d like to try this recipe :)

    Reply
  168. Jen 349

    This was perfection. I seriously could not get enough. And it made enough for two dinners for four of us!

    Reply
  169. Dawna 350

    LOVE this recipe, but I rarely have two cups of pickle juice available. I found a recipe on Epicurious for pickle juice … would this work? Or is it important for the juice to have marinated the dills for a period? Is there another juice recipe that works? Help!?!?

    Reply
  170. Sharon Connor 352

    Sounds kinda like soupy potato salad!

    Reply
  171. Just made this… And it is delicious! I am a huge pickle fan and all I needed to make it perfect was some cheesy toast! Love grilled cheeses and pickles! The hubs hates pickles, which is awesome… Means the whole pots for me! 😀

    Thanks for sharing! :)

    Reply
  172. Beth 354

    Regular dills or has anyone used kosher?

    Reply
  173. Amy 356

    I am very lactose intolerant is there any way that I can just leave the dairy part of the recipe out?

    Reply
    • Cathy 357

      You can always try it. I can’t vouch for how it is going to turn out because I have never done that. I would imagine the consistency will be thinner and more broth like. Let us know if you try.

      Reply
      • Sarah P 358

        Haven’t tried it in this recipe, but full-fat coconut milk has worked for me as a dairy-free substitution in other cream soups.

        Reply
  174. I just made this, it is delicious, I had no flour floaters at all, you must make the paste as directed! delicious, however I did cut down the cayenne pepper amount and was very thankful I did…amazing! served with garlic and herb breadsticks, and of course a pickle on the side, cant wait till the kids get home from school!!! we have four or more foot of snow here in montana, and this is a really neat soup, I also used a jar of dill pickle relish and shredded carrots, to cut down on the work of all the dicing amazing in less than 30 mins, when you add your paste mixture, your soup forms before your very eyes, it is a pretty soup!! enjoy don’t be afraid to make this, very easy and no way to mess this up!! 😉

    Reply
  175. Annette Fuller 361

    Love the dill pickle soup! Added onions, garlic, celery & extra cup of pickles.

    Reply
  176. Amber 362

    I was wondering how to convert this to cooking in a slow cooker?

    Reply
    • Cathy 363

      It’s not a slow cooker recipe and is ready in 30-45 minutes on the stove, so no need to cook it over a long period of time.

      Reply
  177. Aarthi 364

    Hi! Because I’m from a different part of the world, just wanted to make sure the dill pickles you use in the recipe are the bottled ones? Or do you get fresh ones that you use? When you say dill ‘pickle’ , I would assume its from the bottle. Really like the sound of this so kindly reply so I can get started! We get the bottled ones but I haven’t seen any fresh ones around…..

    Reply
  178. Barb 366

    This recipe sounds delicious. ……until I get to the pickles…….If I were to make it without the pickles, what would you suggest I use instead of the pickle juice. I can’t stand the taste of anything pickled….

    Reply
    • Cathy 367

      Hmmm, this recipe is all about the pickles. You could try another favorite brine you think might go with potatoes but then you wouldn’t be adding pickles so??

      Reply
  179. Monique 368

    Do you have the nutrition content of the Dill Pickle Soup?

    Reply
  180. jewels 370

    Pickle soup should be made with kosher pickles, pork stock and farmers cream..

    Reply
  181. June Brussel 371

    the pickle things sound good, but, my ulcer would not like it,

    Reply
  182. Beverley Bennett 372

    can you tell me what “Old Bay” is?

    Reply
  183. Sandi Jones 373

    Just finished making this, quite enjoy it! I varied only in my preparation method. I whisked in some of the hot broth to the mixed sour cream-flour-water, rather than add it to the soup. Then I used a stick blender to blend up some of the soup before adding in the blended paste.

    It is quite good! Sour, but hey, it’s pickles! Next time I might garnish with bacon bits.

    Reply
  184. Amie Tolomeo 374

    We’re very intrigued, but my mom is allergic to chicken. Beef broth tends to be overpowering. Any suggestion?

    Reply
  185. Jay 376

    I found this recipe on AllRecipes after someone had passed it on as their own. I’m glad they did or else I would have never had the privilege of trying it. It has since been removed. My review: made this as written with the exception that I did not have unsalted butter, so I skipped adding in the extra salt. I found this a really nice soup that is sure to be loved by all lovers of pickles. It has a nice dill pickle flavor and is super creamy. The sour cream paste is a unique thickening method that I’m sure I will use again in other recipes. Things I will change next time I make this: I will add in onions. This soup can only get better with their addition. I will cut the cayenne pepper by half. The bite it gives can over-power the dill taste a bit. I will only cook the potatoes until just the slightest bit tender, instead of fork-tender. When you whisk, the over-tender potatoes disintegrate into the soup and I would like some chunks.

    Reply
  186. Christine 377

    I was so excited to make this soup ever since I came across the recipe a few months ago! I was a bit disappointed in the end result. My soup, like other reviewers’, did end up with little globs of flour, despite following the instructions to add small amounts and whisk feverishly. I did end up adding a bit extra water to the ‘paste’ since mine was more like a very thick dough. I live in Calgary, Canada which is a very dry place so adding extra liquids is a pretty common necessity for recipes. It might help to add into the directions that the soup shouldn’t be boiling for the flour/sour cream part, to help reduce the number of issues people seem to be having? I think next time I would made a roux using butter and less flour to give it some thickness (instead of the cream/flour paste). Also, I make my own pickles and I found the pickle taste almost too much. Yes, I know it’s called Dill Pickle Soup, and I love pickles, but it was pretty over-the-top. That might also be my brine recipe, though. I also found it to be a little bit to ‘peppery’ for my taste, so I would cut it down for next time. This recipe makes a LOT of soup, so because it doesn’t have the best texture or flavour, I’m not sure what to do with the leftovers.

    Reply
  187. I am making the soup now and so far -yummy!!! Getting set to serve with corn bread♡

    Reply
  188. Linda 379

    Just finished the soup and it is perfect. I tackled the flour paste issue by taking 3 ladle fills of the hot broth (if a few veggie fall in no problem) and putting into my vitamix blender then added the paste in big spoonfuls (probably a 1/4 cup) and blended for a few seconds before added he next spoonful of paste (about 4 times) – if the liquid started to get too thick I added a little more broth. I then gentle poured and whisked the liquid into the pot. Worked like a charm. I also added a little onion to the soup – my personal preference.

    Reply
  189. Tonya 380

    This recipe looks/sounds wonderful. Anyone have suggestions other than the potatoes? Not a huge fan of them

    Reply
  190. Mary ann 382

    how would this be with shrimp?

    Reply
  191. Linde 383

    This was so good! I left out the salt but pretty much followed the recipe (besides cutting it in half for a smaller amount.) It’s a good idea to add the sour cream mixture a few tablespoons at a time as suggested….I didn’t need all of it to get a nice thick soup. I would make it exactly the same way next time. Thank you for a fun soup!

    Reply
    • Katie 384

      I temper the sour cream first. Otherwise, full fat coconut milk works well in the place of sour cream.

      Reply
  192. Kristy 385

    Can this be frozen for a couple of days? Or will it be okay to serve 2 days later?

    Reply
  193. Pam eime 387

    What is the butter for?

    Reply
  194. Andrea Shipley 388

    Can anyone give me the nutritional info for this soup like calories and carbs and all?

    Reply
  195. Kim Brown 389

    My family loved this soup. I made exactly by the recipe and had no problems. It was great. On having my second serving, I added some grated swiss cheese just because I had on hand and it was a great additional layer of creamy tangyness.
    thanks for the wonderful recipe.

    Reply
  196. Kelly 390

    This soup is phenomenal I just made it, but is there an easy way to reheat it?

    Reply
  197. Kari 391

    Is Chesapeake Bay seasoning made by kroger the same as old bay seasoning? ?

    Reply
  198. Ben 393

    Throw in shredded chicken and it is awesome and a little more filling! Will appeal to the guys more too!

    Reply
  199. Amber Norris 394

    Can vegetable stock be substituted for chicken broth? I am a vegetarian!

    Reply
  200. Rena Pelletier 396

    I would like to know what brand of pickles are used? I can’t seem to find a decent pickle!! The ones in your picture don’t look anything like the ones I’m using right now.

    Reply
    • Cathy 397

      I prefer Claussen refrigerated pickles the best.

      Reply
    • Roxanne 398

      I think Bubbies are the best pickles. They are naturally fermented like sauerkraut. No sugar, vinegar, or preservatives. Crisp texture. You can find them in the refrigerator section at some grocery stores.

      Reply
  201. Made it!! Absolutely delish. I added celery and onion to it for more consistency. I also used dill pickle relish so I didn’t have to chop pickles. I think ham would be good in it as well

    Reply
  202. Sheri 400

    I just made this for my family…followed the recipe to a tee and it is delicious!! Definitely will make this again!

    Reply
  203. Laura Martin 401

    I’ve been planning to make this for quite some time. I Had some home made chicken stock that needed to be used up. That was the perfect excuse.I made it for lunch. My little picked freak loved it and so did I. I’ll need to make the potato chunks smaller to get him to eat them next time. I will have to call it dill potato soup to get my husband to eat it 😉
    I may add celery and onions as other people mentioned (and maybe chopped scallops).

    Reply
  204. Donna 402

    Just made this few days ago….some liked it and some didn’t. If you don’t like dill pickles then this soup isn’t for you. There’s 3 of us here that think it’s amazing and will def make again. I’m one for tweaking my recipes but I don’t think I would ever do that with this one. Could throw the whole flavor off. Think I’ll double it next time lol Oh, as far as the little white lumps from the flour…..I just whisked and whisked til they were just about gone. Pretty colorful soup with great pickle flavor!!! Thanks for sharing this little keeper.

    Reply
  205. I made the soup exactly according to the directions. Are you sure about 1 cup of flour? The soup turned into a pot of glue that I then had to dilute with another quart of chicken stock to obtain a reasonable consistency. Perhaps 1/4 cup flour is correct?

    Reply
    • Cathy 404

      Correct amount. Something else went wrong here.

      Reply
    • Donna 405

      This soup is so addicting! I made this today for the 3rd time and as usual came out perfect.My family loves this!! I once used another recipe because I misplaced this one and I will never do that again.Wasn’t worth it. I have this recipe saved everywhere and printed so I will never lose or misplace it again. Can’t wait to try the polish sauerkraut recipe and perogies next!

      Reply
    • Donna 406

      At first I too thought the amount of flour was maybe too much because it was real pasty. But if you whisk and keep whisking as you add the flour paste it should be fine. Unless you didn’t add the right amount off chicken stock or pickle juice?

      Reply
  206. Bruce Hammond 407

    I’ve made this soup many times and it is always popular with my customers. A few were a little skeptical, but once they sampled it, they were hooked. Made exactly as stated and comes out perfect each time. Thanks so much for this recipe.

    Reply
  207. Cindy Bailey 408

    I would love to make this for my daughter, but she can’t have regular flour. What would be a good substitute for the flour!
    Thanks!

    Reply
    • Can she have corn starch Cindy? If not, perhaps a tapioca-based thickener.

      Reply
    • Pamela Moodie 410

      Simply leave out the flour. Use less water and mash some of the potatoes to be the thickener or sprinkle in some instant mashed potatoes – it doesn’t need much. we love this soup and I have never bothered with the flour.

      Reply
  208. Dominika 411

    I make a Polish version of this soup. LOVE it! SO yummy!

    Reply
  209. Wanda 412

    I am allergic to potato. Is there something I could substitute, such as cauliflower?

    Reply
  210. Christina Madison 416

    I’m going to use already baked potatoes – is this a problem? Will my liquid be missing necessary starch if I add them after the carrots are soft? I don’t want to overcook the potatoes to total mush – or is that ok? LOL Thank you!

    Reply
  211. Lori 419

    I made this and it is awesome! Will be adding it to my favorite soups..

    Reply
  212. Pam 421

    Just ate my first bowl! I did have a few lumps, but with the darkness setting in so early couldn’t see them, couldn’t taste them!(ate by myself in the family room,only pickle lover in the family)*next time I will reserve some broth to make a runnier roux,as someone else mentioned.Yummy . love the recipe ! I’m going to share some with my Picklelovin’ pals!

    Reply
  213. Allison K 422

    I’ve been wanting to try this recipe since I first pinned it a couple of months ago. Well, I just cooked it and ate my first bowl. The first bite was different, but by the second and third bite….I loved it! My husband said he didn’t like it, but oh well, we don’t always like the same things. :-) Thanks for sharing, I’ll be making it again!

    Reply
  214. Patrick 423

    Best soup ever… My wife made this recipe for dinner last night the kids and I couldn’t get enough! I can see this becoming a regular meal for our family.

    Reply
  215. Suzanne 424

    SO, SO good!! Tried it tonight for the first time. We used Milwaukee dills and added some chopped rotissierie chicken to make it more of a meal. SO making again!!

    Reply
  216. Arlene 425

    Can you make this soup a day ahead & re-
    heat?

    Reply
  217. Nikki 427

    I add hamburger and use cauliflower instead of potatoes. FANTASTIC!! By far my favorite soup ever!! Thanks!

    Reply
  218. Stacey 428

    If you like pickles, you will love this recipe. So perfect on a cold wintery day. I’m picky about me pickles; I’m not an any-pickle kinda gal. I used Mclures brand. I doubled the recipe and froze half, so lets hope it freezes well. Added dried dill to the finished product and lived on it for about 24 hours. I’m certain my patients got a whiff of pickle stench at some point or another. Thanks for such a unique and delicious recipe.

    Reply
  219. Kim Durham 429

    Lovely flavor, tart and super delicious for pickle people! However, although I followed directions exactly and added the sour cream/flour mixture very gradually and whisked the heck out of it, I still had lumps. Wish I had read comments prior to cooking. Next time I will try making a roux, and also reduce heat during that step of the recipe. Lumps aside, this recipe is wonderful!

    Reply
  220. Janice 431

    This is a nice flavourful soup! It’s easy breezy… Just might need a slight tweeking in my opinion. All is good with the exception of maybe cutting the 1 cup of flour down to a half or 3/4. It was a bit stodgy following the directions to a “t” but still very nice. I think this is a great filling soup for all you dill pickle lovers out there. Try it, you’ll like it!!

    Reply
  221. Sandy 432

    hoping my son finally eats one of my homemade soups. he loves dill pickles so we will wait and see

    Reply
  222. Tamara Behner 433

    Can you freeze this soup?

    Reply
  223. RainDrop 435

    Thank you for sharing this recipe!

    Reply
  224. Colleen 436

    Ok…..I never post comments on recipes, but I just had to share this with all of you dill pickle lovers!! And I’m sorry that this is sort of a “Squirel” comment, BUT, If any of you deal with restless leg, dill pickle juice is the best thing I’ve found to bring it back under control! It’s my go to during the night when I notice it the most!!
    I’m pretty excited to try this recipe even though I’m sort of skeptical! There have been so many wonderful comments that it’s piqued my interest and my husband is willing to give it a try too 😊 So it’s a win, win, win for me! That’s for posting it Cathy!

    Reply

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