Dill Pickle Soup

 Dill Pickle Soup
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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.

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 and mayonnaise 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 the chopper from Pampered Chef…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 simmer.
  • 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.

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60 Comments and 36 Replies

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

  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!

  3. krebs303 5

    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

  4. Sounds so yummy. I love dill pickles.

  5. Elizabeth 8

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

  6. Pat 11

    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.

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

  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 :-)

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

  10. Elizabeth 19

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

    • Renee 21

      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 :}

  11. Susan Prosser 22

    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

  12. Celina 23

    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.

  13. Diana Coon 24

    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….:)

    • carol 25

      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?

      • Cathy 26

        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.”

      • Kelly 27

        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

      • Jasmin 28

        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.

  14. Vicki 29

    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.

  15. gmac 30

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

  16. Meghan 34

    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!

  17. Deborah 36

    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.

    • Cathy 37

      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:).

    • denise 38

      …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.

      • Rod 39

        … 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.

        • Shelley 40

          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.

  18. Anne 41

    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.

  19. Willis E. Vanderberg 42

    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.

  20. Danielle 43

    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?

  21. Brooke 44

    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.

  22. Victoria Scaccia 45

    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. {:~)

  23. Kathy 46

    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. :)

    • Jamie 47

      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 :)

  24. Robin C. 48

    Yum! I will be making this soon!

  25. Roberta David 49

    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. :-)

  26. Kristie 50

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

  27. Carol Freemark 53

    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

  28. J McE 54

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

  29. Robbin 55

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

  30. Joanne Hill 59

    Look for OLD Bay in the seafood section

  31. Denise Rowell 60

    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!

  32. kimberlyyu 61

    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.

  33. Jen 62

    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!

  34. Wendy 63

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

  35. Wendy 64

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

  36. Denise O'Brien 65

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

  37. Natasha 66

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

    link to en.wikipedia.org

  38. Pamela S 67

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

  39. OH my word! How did I miss this one? I am so intrigued by this. Funny thing… I hated all things dill until I was pregnant with my 2nd child. (I was the stereotypical pickle eating pregnant women)… Now I crave them like crazy. I eat mayo/pickle sandwiches at least once a week!

  40. Ronel 70

    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????

  41. pat 72

    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

  42. bethany 73

    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.

  43. Carla 74

    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!

  44. Shaina 76

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

  45. Boots Jaeger 77

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

  46. cej417 78

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

  47. bonnie 80

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

    • Cathy 81

      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.

      • Mary 82

        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. :))

  48. Elle 83

    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 :D

  49. Joan 84

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

  50. Justine 85

    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.

  51. laura 86

    Has anyone tried freezing this soup?!

  52. Daisha 87

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

  53. T. Saunders 89

    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!!

  54. Krysten 90

    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.

  55. Katelynn 92

    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…

  56. Peggy 93

    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.

  57. Heather 94

    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…

  58. Diane 95

    What is Old Bay seasoning?

  59. Angela Elia 96

    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.

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