This recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup. It will become a staple in your household. See this recipe MADE ON VIDEO HERE.
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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. They even made this recipe on THE CHEW and loved it. Watch them love it here.
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 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.
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.
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.
Can’t get enough pickles?
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Dill Pickle Soup
- 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
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice*
- 1-1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon table salt
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon cayenne pepper
- sliced dill pickles
- fresh dill
- black pepper
- 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.