This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version you’re going to love. This polish soup recipe will become a staple in your household.
Dill Pickle Soup
Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe. This Dill Pickle Soup is absolutely one of the best tasting soups you’ll come across. It does help if you are a pickle lover, but in case you’re not, this soup recipe might finally change your mind (it’s that good). This pickle soup recipe was even made on THE CHEW and the chefs loved it. I was utterly flabbergasted when I saw this soup being made on TV.
Oh my goodness, again, THIS. PICKLE. SOUP. I’m completely enamored by it. I just can’t stop eating it. It’s the perfect amount of sour and savory pickle flavor and the thickness of the soup is just right. I’m in love with it. And it’s the kind of love where you want to eat that thing for dinner and breakfast. I know you get me.
If you’ve been following here long enough, you’ll know I’m dill pickle obsessed anyway. Hopefully, by now, you’ve also tried my Dill Pickle Dip, Dill Pickle Butter (you have to), and my Dill Pickle Popcorn. They are all so delicious you just might turn into a pickle-loving fiend if you make them all.
This bowl of soup is comfort food to the max! It really is one of the most delicious tasting soups, as strange as it sounds. If you’ve had it…you know. And let’s not forget it’s the perfect easy dinner idea.
Polish Dill Pickle Soup
I’m not really sure where my adoration of dill pickles hails from. I grew up in a Polish home, where lots of traditional polish food was made. Therefore, pickles were a staple and a soup like dill pickle soup was not something out of the ordinary. I do know my Mom ate an entire jar of dill pickles one hot, August, night and proceeded to go into labor, with me.
Additionally, my dad and I used to eat copious amounts of dill pickle sandwiches just because we loved them so much. He would have adored this soup. Don’t worry Dad I’ve eaten enough for both of us.
This is also a quick and easy meal, taking no longer than 30 minutes to make. Many have asked if they can make this dill pickle soup in a slow cooker, but it doesn’t really work, since you need to get it boiling. Plus, it’s ready so quickly, it’s already a time saver.
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Recipe Tips
- I chopped my carrots and pickles with my small chopper. I know so many of you have one. But don’t worry, you can chop with a knife too. The chopper is just faster and you do want the carrots and pickles made a little finer than a regular dice.
- For example, if you slice your carrots into coins, chop each coin into 6 pieces instead of the usual four.
- Overall, I think you’re going to find the overall preparation of this recipe very easy and straightforward.
Also, serve this dill pickle soup with my crusty bread to make it a complete meal.
This soup is a very filling and hearty meal.
For more tasty and easy soups, check out all of my SOUP RECIPES.
If you still can’t get enough pickles, my Fried Pickles are also something every pickle lover should know how to make. These Antipasto and Cheddar-Pickle Skewers will come in handy for a last-minute entertaining idea. If you are looking to take your Sunday mornings to a whole new level, make sure to serve up this Dill Pickle Bacon Bloody Mary to all your pickle-loving friends.
Dill Pickle SoupThis 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.
Servings: 8 people
Calories: 297kcal
Ingredients
Instructions
VideoNotes*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. NutritionNutrition Facts
Dill Pickle Soup
Amount Per Serving
Calories 297
Calories from Fat 171
% Daily Value*
Fat 19g29% Saturated Fat 11.5g72% Polyunsaturated Fat 0.1g Cholesterol 50mg17% Sodium 537.6mg23% Potassium 104.3mg3% Carbohydrates 28.2g9% Fiber 2g8% Sugar 2.7g3% Protein 4.8g10%
Vitamin A 725IU15% Vitamin C 1.8mg2% Calcium 161mg16% Iron 1.2mg7% * Percent Daily Values are based on a 2000 calorie diet.
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the 3volution of j3nn says
I think I’d be in love with this soup, too! I loooove pickles and sourness. Yum!
Cathy says
I know, I love sour too.
Ursula Stewart says
I’ve tried several recipes and this is by far my favourite!! I brought some to a friend who said it was the best he had ever tasted!!
Kristine says
I omit the butter because it’s not really necessary. I’ve made this a few times and it’s yummy. But today I added half an onion, two celery stalks and a few slices of bacon!!! Also I would recommend using no salt broth and not adding salt until the ends because pickle juice is verrrrrry salty. In my case extra salt wasn’t needed.
Rachel pupillo says
Omg i just made this!! Delicious! Could add chesse and sour cream on top too.
Jessica Jackson says
Nom, wonderful fall/winter dish with a nice ale ❤️ sour but creamyness and potatoes make a perfect melody.
Barb Lentsch says
I freeze it all the time and it does great
Laura Baker says
Can this Dill Pickle Soup be frozen?
Cathy says
I have never frozen this dill pickle soup. In my experience potatoes don’t freeze well.
I prefer to stay anonymous says
I have frozen it, and it did okay. Since it is not cheese based, it does not separate, but the potatoes can be a little grainy.
Kim Hirtle says
Hi there, just wondering how long this soup will keep in a mason jar that will not go in a canner. I’m planning on making soups for my mother. Pouring them into jars while the soups are hot and then putting the lids on immediately and letting them sit on the counter until the lids seal. (Christmas idea)
Theresa Anne Zakany says
KIm I would do a hot water bath canning. Just putting it in the jar is not recommended.
Josie says
I don’t know that I would trust this without pressure canning. If put it in the jar hot and let it self seal it would have to go in the fridge and generally last as long as soup in the fridge normally lasts.
Jhf says
This can’t be pressure or hot water canned. Dairy can’t be home canned. I hope you made a fresh batch for your mom and delivered it to her while it was still hot.
Shantell Kluin says
If you omit the butter and sour cream and maybe added it after opening the jar and heating the soup would it not work? Then there would be no dairy involved…another lady above mentioned that she makes this soup and leaves the butter out because she finds it doesn’t need it at all….just a thought
Sunny says
This soup was amazing!
Patty says
Delicious! Just wanted to note it is a forgiving recipe. I only had 1 cup diced dill pickle, and used some homemade sweet hot for the rest. The pickle juice used was all dill. I also did not have Old Bay seasoning so looked up what was in it and just tossed a little of each ingredient in that I had. Even with all of these swaps it still turned out really great! Hopefully next time I will have all of the correct ingredients on hand, but either way this recipe seems like it will work.
Anne Hauntz says
I made it vegan. Vegan chicken stock, Kite Hill sour cream and butter are the only subs I made. Delicious 😋
Kristina says
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!
Cathy says
I was gonna say, “What is Kristina doing up?” I hope you have fallen back to sleep by this point.
Sheryl Pagenstecher says
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!
MARLANA says
So glad I finally made this soup. Very good! Will be keeping this recipe!!
Theresa Smith says
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.
Lisa Hemingway Harris says
We love this recipe! It makes the best dill pickle soup I have ever tasted. I use Heinz genuine whole dills and their juice. My family wants this once a week.
Thanks so much for sharing!
krebs303 says
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
Cathy says
Wow, sounds like a whole new twist.
Grammy says
I agree, Potato Salad Soup it is! Gonna try this for lunch!
Margie R. says
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?
Jackie Lange says
Serve with a side of hamburgers!
Dee says
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!
Carol Burrey says
My favorite clam chowder recipe has a little red wine vinegar in it but just a little. I’ve always said that the vinegar makes the chowder. Hm. Maybe clams would work. I think I’m a skeptic right now. I might think differently after I try it.
Kelly says
I didn’t have high hopes before I made this and honestly, I just wanted to make a nice soup as a first course tonight while it rained outside for my little girl who is a pickle superfan. However, this is one of my favorite soups now. I omitted the red pepper for the child’s taste and added a heavy dash of smoked paprika instead. This is my new first course gift to all who eat in my home for a long time. It’s too delicious for how simple it is to prepare. Bravo!!!
Cathy says
Awesome.
Juli says
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.
Lisa F says
What about ground beef? like a hamburger soup?
scottica says
we were also thinking ground beef or even maybe chicken i can see ham..
Arta says
I also added pyrogies to the soup really good. Topped with shredded cheese and a drop of sour cream Delicious
Cathy says
Oh wow.
LYNN says
Did you try chicken? I was thinking some shredded rotisserie chicken???
AnneWithAnE says
I have a recipe called cheeseburger chowder, similar to this, with the pickles as an optional garnish. I love it *with* the pickle garnish, but did think it very strange until I tasted it.
Cindy C says
I added group beef scramble fried with onion. It was excellent. But I would really like to know if this freezes okay???
Cathy says
Potatoes do not freeze well.
Wendy McKay says
I was thinking bacon too!!! Mine is on the stove now.
Kristine VP says
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.
Angie says
I just made it this way, just cooking now! Hope it’s good!
Sally says
I can’t eat dairy at the moment, I’ve got a butter substitute I could use, but anything you can think of that I could use in place of sour cream? Do you think a cashew sour cream would work? Soy based ones are out for me too as I also can’t have soy at the moment either (breastfed baby intolerances). All of a sudden I’m keen to try this soup, I pinned it way back and finally I really feel like making it! Thanks 🙂
Sara says
Hi! I made this with vegetable broth (instead of chicken broth), gluten free flour (instead of regular), 2% fage Greek yogurt (instead of sour cream), and ghee (instead of butter) and it turned out delicious!
Rebecca Boravich says
I used a can of coconut milk in place of the sour cream and it was very good!
Shannie b says
I’ve made this multiple times and it ROCKS! We added more pickles than the recipe called for because we can’t have enough pickles in it! I finally got bay seasoning so I’m sure that will make it even better! I’ve been making this since 2019 and it’s my go to.
A restaurant had pickle soup on one day and I was excited but so disappointed it wasn’t THIS recipe haha
Michele says
Sounds so yummy. I love dill pickles.
Elizabeth says
This looks wonderful but is there an easy way to get 2 whole CUPS! of pickle juice?
Cathy says
The regular 1 quart jar of whole dill pickles has enough.
Donna says
Not when my kids drink it!
Polly says
Oh no! I’ve been found out! ? Well, at least back to when I was 4 and my brother and I tried to cover up eating pickles with cartoons early Saturday mornings.
Joy says
Make your own pickle juice brine. Just as you would canning pickles. The major grocery stores usually carry canning mixes. Or you can find a recipe for the brine.
Cathy says
See my above comment.
Babzz says
I started a long time ago saving my pickle juice, at first I really did not know why, but by and by, I had a use for it , adding this to my potato salad instead of mixing milk with the mayo / miracle whip. Also for mac salad too!!! The ideas shared here are really good, appreciate everyone’s ideas! Will be trying this soup soon!!!
LaJauna Lutz says
I keep my dill pickle juice on a regular basis. It is a great rmedy for leg or foot cramps at night. We go through dill pickles fast so I always have some on hand, This soup sounds wonderful! Can’t wait to try it.
DonnaT says
Lajuana, thanks for the advice about leg/foot cramps. I drink pickle juice for heartburn and just because I like it. Now I have another reason. Uh-oh… now I need to buy more ’cause I know my husband will love this soup. A local farm makes awesome garlic dill pickles that they sell as the farmers’ market. Wonder how that would work. Might have to find out.
Gary Reno says
A 2oz. shot of dill pickle juice will generally cure even the most stubborn case of Hic-Ups.
Allie says
“Not all pickle juice is created equal”
I only had to use 1 cup because I chose a high quality dill pickle. I increased my chicken broth to 8 cups and added 2 cups of sour cream. Then added cheddar cheese. Delicious
Pat says
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.
Haley H says
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!
snowmoonelk says
What are “stackers?”
margaret scoles says
Stackers are pickles sliced the long way for on sandwiches.
Mary Lou Iverson says
Some people call them “pickle planks”
beth koebbe says
I thought I was the only person in the world who eats peanut butter n dill pickle sandwichs. This soup sounds yummy.
Kim says
I am so happy to hear that someone else eats peanut butter and pickle sandwiches. I grew up eating them and love them to this day, when I tell someone what I am eating they think its gross but it is delicious. I am excited to try this soup too
Tammy Woelfer says
Throw a little mustard on that peanut butter and pickle sandwich and you’ve got my all time fav!
Tisa says
Peanut butter on toasted bread with dill pickles…yum. Can’t wait to try this soup!
JimB says
I grew up on that. Sometimes add a slice of cheese.
Leah says
Nope! I ate them every day (with a side of potato chips) when I was in elementary school – a good half century ago. Forget the jelly!
Tonya says
Try it with onion!! I’ve eaten peanut butter,pickle and onion for years! Love them!
RaeLynn Shattuck says
Mustard? Haven’t tried them that way! Used to hate mustard, but I’m learning! It helps my arthritis
Oh, yeah! Friends used to eat tomatoes on their pb sandwiches, so sometimes that just for fun. Might even add bacon sometime after reading these
Connie says
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.
Sherry says
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!
Janice says
I LOVE PB & pickle sammies. Most ppl think I’m crazy. I ferment my own pickles so am excited to try this soup.
Mary Hammer says
Me too! Sometimes I add strip of bacon.
Karen Hilliard says
Janice,
What is your ferment secret? I’ve been trying for years and all I get are mushy pickles. I’ve never had them turnout except refrigerator pickles. I only ferment during the winter months since I don’t have central air.
Heather says
You need to add an ingredient with tannic acid to halt the cucumbers becoming mushy. The classic is a couple grape leaves, but I use blackberry leaves (can also use raspberry or oak leaves. Just make sure they’re not sprayed ☺)
LaDonna says
Put fresh or dried Bay leaves into your batch about 3-4 leaves. You’ll have nice crisp pickles.
jo says
claussen
Erika says
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!
Kimberly says
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!
Lynn says
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.
pala clingerman says
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 !
Collett Kirchner says
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!
Linda says
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.
Marna says
Peanut butter and dill PLUS…. iceberg lettuce is a great combination for a yummy sandwich. I like it on sour dough or white bread. 🙂
Dorothy says
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!
Glenna says
Try cheez whiz and peanut butter in a sandwich…yummy!
Barb says
Try the chesse whiz and peanut butter on a hot dog…..or, cheese whiz and mustard
Robin says
Peanut butter, mayo and dill pickles on rye.
Cathy says
Please try my version.
Jennifer says
I love dill pickle and peanut butter sandwiches! Has to be on toast for me though.
Linda Panek says
Love dill pickle and peanut butter sandwich with a glass of milk! My favorite!!
Bob says
My family and I live peanut butter and pickle sandwiches, too. I thought of adding some peanut butter to this soup. Kinda give it a Thai influence. Hmmmm. Just made the soup and waiting for it to cool a little.
Katrina @ Warm Vanilla Sugar says
This is one of my all time favorite flavours!! A soup sounds weird, but I’m definitely going to try it!!
Rachel (Teacher-Chef) says
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 🙂
Whitney @ The Newlywed Chefs says
Oh my goodness, this sounds so interesting! We’re going to try this one soon for sure!
Kevin @ Closet Cooking says
A pickle soup is a great idea!
Elizabeth says
This looks both odd and amazing and I’ll definitely be making it soon. What brand of dills do you prefer?
Cathy says
Claussen Kosher Dills Sandwich Slices
Renee says
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 :}
online ordination says
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.
Wendy Knight says
HATS OFF to Nalley brand goods!!
Christina says
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.
Susan Prosser says
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
Celina says
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.
Diana Coon says
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 says
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 says
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.”
Tim says
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.
Rosemarie Ellis says
Whisk the four and water together first, then with a spatula stir in the sour cream and mix it really well mashing it against the side of the bowl. Then drop and whisk by dollops. Mine did not clump or curdle.
Kelly says
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 says
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.
Chase says
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.
Linda says
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.
Babzz says
Great tip, I have done this trick and i know it saves your soups and gravies!
Cecilia says
How about using cornstarch instead of flour? Whenever I make my gravy, I always use cornstarch … wonderful alternative to flour. Cornstarch NEVER lumps!!! What do you thaink?
suzan-in-nc says
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.
Cathy says
So true about the patience factor. Slow down everyone!
MoodCook says
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.
Jennifer says
@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.
Pamela Moodie says
Thanks Jennifer. Be sparing with how much you use, It doesn’t take much.
Myrna Nelson says
I would melt the butter in a separate pan, add the flour and then add some of the
Myrna Nelson says
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.
Anne Matuscak says
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!
Vicki says
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.
Marla says
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. :))
Eva says
You could always make a half or fourth of the recipe. I have to do that a lot for just me and the hubby.
scottica says
we froze our left overs for another time.
gmac says
Could you tell me what “Old Bay” seasoning is? I don’t think we have it in Canada. Is there a substitute? Thanks!
Cathy says
Check Amazon, I’m sure they will have it.
Latecia says
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.
Barb says
There are recipes online to make your own Old Bay.
James says
Walmart here in nova scotia carries this.
Carol says
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.
Amanda says
I live in Michigan and couldn’t find it at Kroger or Wal-Mart. That’s it for grocery stores in our county.
Cathy says
Did you check the meat department and ask the manager? It’s very common so hard to imagine they don’t carry it.
TheSpatulaOfLove says
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.
Ang says
Costco in spice section has it
Char Girardi says
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.
Donna says
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.
Elaine says
hi check your stores where they sell sea food it could be there.
Deanna says
Kroger in Indiana had the Old Bay seasoning in the meat/fish department.
Roxy says
You can find Old Bay in Walmart and most grocery stores in Canada now I buy it all the time, best spice ever!!!
Meghan says
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!
Marianne says
Great idea. I want to make this but am balking at the amount of flour called for so that is a good alternative.
Deborah says
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 says
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 says
…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 says
… 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 says
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.
Pa says
For potato soup I use half russet and half red potatoes. The russet potatoes will begin to dissolve while the red potatoes hold their shape
Pat says
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.
Cathy says
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.
Anne says
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.
Willis E. Vanderberg says
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.
Danielle says
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?
Brooke says
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.
Victoria Scaccia says
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. {:~)
Kathy says
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 says
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 🙂
Linda says
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!!
Cathy says
That sounds good.
Lydia says
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.
Robin says
I am wondering if this soup can be made without the flour? I am gluten free.
Cathy says
You need a thickener.
Jane Didway says
Use cornstarch!
Cathy says
Cornstarch degrades in heat, not good for soup.
Leslie says
I am gluten free also and I plan to make it with my GF flour. I use Pamela’s Baking mix or her bread mix minus the yeast packet, has always been my go to thickener for soups and gravy. Good luck.
Thomas says
more potatoes, and a hand blender.
Bobbi says
You can use a product called Waxy Maize. You’ll find it where they sell ‘body building’ powders. Sounds weird I know, but it’s what they use in the commercial food industry for gravy’s and such. I have a soup business and flour does not freeze well so after weeks of research I found a chef who told me about this product. It’s gluten free and amazing.
Sarah says
I used potato flour
Paige says
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.
Tammy says
Hi Kathy – I too have to eat gluten free, what would you substitute for the flour?
Liz says
I used potato starch approximately 1/3 cup and it worked really well as a thickener.
Dolphin says
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?
Robin C. says
Yum! I will be making this soon!
Roberta David says
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. 🙂
Kristie says
I was just wondering what old bay spice is, or what spices are in it? If anyone can help that would be great thanks!!
Cathy says
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. http://astore.amazon.com/nobpigvinwin-20/detail/B0009PCP6S
lindigo says
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.
Carol Freemark says
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
Sharon says
My son is allergic to carrots too, but only when they are raw, they don’t seem to both him if they’re cooked!
Joan Huntsinger says
I was thinking sweet potatoes instead of the carrots would be good.
J McE says
I’ve made this soup but did not put the pickle juice in it. I’ts good without.
Robbin says
Just curious…what”s Old Bay seasoning? I haven’t heard of it before?
Robbin says
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…
Cathy says
I can’t believe it’s not in Canada. Here it lists what’s in it but not in quantity. It’s a very specific taste.
Belinda says
Old Bay is available in all major grocery stores in Canada – in the seafood section
Marie says
I live in Canada and buy it all the time you’ll definitely be able to find it, it’s in a tall yellow tin much like dry mustard
Joanne Hill says
Look for OLD Bay in the seafood section
Denise Rowell says
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!
kimberlyyu says
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.
Jen says
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!
Wendy says
Can somebody please tell me what old bay seasoning is????
Wendy says
Ok now I see all the other comments ……asking about old bay seasoning .
Denise O'Brien says
This so good. I need a calorie count it though…did I miss it?
Natasha says
For all the Canadians like myself, trying to figure out what Old Bay seasoning is…
http://en.wikipedia.org/wiki/Old_Bay_Seasoning
Pamela S says
As odd as this sounds it was delicious! I especially liked the carrot/pickle flavor combination.
Cathy says
Not sure why you would think it’s odd….I told you it was amazing:).
carrie@bakeaholicmama says
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!
Ronel says
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????
Cathy says
Awesome! Here is my recipe for Fried Pickles https://noblepig.com/2010/04/fried-pickles/
pat says
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
Becca says
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.
bethany says
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.
Ellebeie says
Thanks for your updates…I was wondering how it would turn out with plain Greek Yogurt instead of Sour Cream?
Carla says
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!
Cathy says
You will love this, I promise!!
Shaina says
This is going on my list. My pickle-thieving daughter will love it.
kent says
Look good
Boots Jaeger says
Just made your Dill Pickle Soup— and it knocks it out of the Ball Park!!! YUM
cej417 says
In the recipe, is that 5 x 1/2 cup or 5 and 1/2 cup?
Cathy says
5 cups + a 1/2 cup
bonnie says
do you use regular dill pickles in brine the ones that look foggy in the jar?
Cathy says
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 says
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. :))
Elle says
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 😀
Joan says
Loved this soup! Already looking forward to tomorrow so I can have it again for lunch!
Justine says
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.
Jen says
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.
laura says
Has anyone tried freezing this soup?!
Daisha says
My hubby can’t have chicken. Could I substitute beef broth or vegetable broth without changing the taste too much? Thanks for your help.
Cathy says
I don’t know how much it would change it but I would use vegetable broth.
T. Saunders says
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!!
Krysten says
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.
Cathy says
It will be great!
Jodi says
I had the same question. Did it turn out ok?
Katelynn says
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…
Peggy says
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.
Heather says
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…
Diane says
What is Old Bay seasoning?
Angela Elia says
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.
Katri says
Any suggestions on making this dairy free with no sour cream or butter?
Kim says
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.)
Bob Bultinck says
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!
Kathi says
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.
Wendy Johnson says
As I live by myself, I am curious to know if this soup freezes okay.
Cathy says
I have never done it. If you try, please let us know how it turns out.
Michael Hermanson says
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.
Kathie Crawley says
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?
Cathy says
Oh, I wouldn’t, whole different taste.
Kathie Crawley says
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!!
Karen B says
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.
Barb says
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….
Cathy says
I don’t, but feel free to add the ingredients into a program that will give you that information.
Barb says
AND HOW WOULD i DO THAT. 🙂 IS THERE AN APPLICATION I CAN ADD TO MY PHONE? THANKS…
Cathy says
Sites like Calorie King or My Fitness Pal.
Kim says
So yummy!!! I put a pound of ground beef in my soup and it was delicious!! Kind of like a rouladen soup.
Donna says
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.
Michelle says
Can you use oat flour instead of all purpose?
Cathy says
I have never used oat flour so I’m not sure how it tastes or changes a recipe.
Audrey grabmiller says
As a topper i use little dillies, i can find them most times in the salad toppers, sooo good on this soup!
Sharon says
Could you use softened an thinned cream cheese instead of sour cream?
Cathy says
Have never tried it, so I’m not sure.
Heather says
My son is a vegetarian, and loves pickles. I’m going to make this for him, it sounds perfect!
Heather says
Heather, do you use veggie stock? How did it turn out?
Mindi says
My daughter freezes dill pickle juice to make pickle popsicles, I bet she’ll LOVE this.
Barbara Bouska says
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?
Camilla Poindexter says
A friend who grew up in Warsow Poland ,said they had Dill soup a lot growing up.
Erin says
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!!!!!
Rachel says
Can this be done in a crockpot?
Cathy says
I’ve never tried it and I probably wouldn’t. It’s so fast and easy on the stove.
Dee says
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.
Ginny says
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.
Cindy says
I am going to try with vegetable broth.
Peggy Johnson says
Can I make and then transport and reheat?
Peggy Johnson says
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.
Cindy Brown says
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..
sandy glasgow says
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
Jen Noakes says
Is there something that can be substituted for Bay’s seasoning? I am allergic to celery and cannot use Bay’s.
Cathy says
You could make your own OLD Bay, there are some recipes in the comments and leave out what your allergic too.
Ronda O'Neil says
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.
Cathy says
However, heat degrades cornstarch so I would not use it in soup.
Jeri says
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!!
Rita W Neher says
delicious but wonder why we need the butter? Also I used fat free yogurt and an immersion blender! My husband just ate 3 bowls!
Jodi says
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!
erica reed says
ditto on “where do you get 2 cups pickle juice??” That’s a lot! I wonder if we can substitute something…
Cathy says
Since it’s Dill Pickle soup, a substitution will not make this delicious recipe. A large jar of pickles has 2 cups.
erica reed says
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.
Cathy says
Yep, put pickles on your sandwich every day this week and next weekend make the soup!!
Gina says
This was OFF THE HOOK!!! Loved it!
linda says
on pickle soup when did you add the diced pickles it wasn’t in instructions
Robin Abercrombie says
Love love this recipe can’t wait to try it and some of the others, will be back for more!.
karen says
hi just made this soup, is it suppose to be very very thick ?
Cathy says
Yes, it’s thick.
Caitlin says
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.
Linda says
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+
Jennifer says
How can a recipe for “DILL PICKLE SOUP” be too “DILLY”? Why omit the dill pickles? Just make potato soup. 🙂
Patti says
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!
Linda says
Mayo! : )
Melanie says
Coconut Cream, also thickens, so I omit the flour! 🙂
Cindy says
How does one get enough pickle juice?
Cathy says
A large jar of pickles.
Gwen says
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.
Melody says
Can the left overs be froze for another day????
Cathy says
Haven’t tried it.
laura says
Did you freeze it? I just got home with ingredients and theres no way i can eat it all. Lol. I hope it freezes well.
Christina says
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.
Cathy says
I think they will love it but here are all my chicken recipes https://noblepig.com/recipes/entree/chicken/
dar says
recipe does not say how much pickle juice?????
Cathy says
yes it does.
loyd says
Add Peanut Butter to the Dill Pickle and Mayonnaise sandwich!!!
Johnny says
One of my favorite sandwiches growing up. Learned to love it in my daddy’s knee.
Gabrielle Tetreault says
What is this { Old Bay seasoning} is it like bay leaf??
Cathy says
It is a seasoning you find on the spice aisle.
Linda says
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.
angela says
I just made it…it was Delish! I will make it again.
Ahliviyah says
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??
Cathy says
Cornstarch degrades in heat.
Joe Nobody says
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.
Cathy says
Cornstarch can lose its thickness after prolonged heating, and can’t always retain thickness after reheating.
deerie65775 says
This sounds so good… wonder how it would work in a crock pot???
Cathy says
Not really necessary since it cooks so fast anyway.
barton says
Wow it didnt turn out right at all! Thanks for ruining my aniversary. Followed recipe perfectly to. Thanks for nothing.
Cathy says
Sorry you had a bad experience. Obviously something went wrong with your technique as this recipe is highly successful.
Kelly Thomas says
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.
Eva says
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!
Mark says
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!
Melissa French, The More With Less Mom says
I’ve made pickle soup before and it was good, but Old Bay scares me.
Tracy says
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.
Julie Buckley says
my Mom (from the Old Countr) would top off barley soup with cubed dill pickles
Karlee Davis says
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!
Beverly says
I am getting ready to make this soup for supper, however it says immediately. Is it good reheated?
Cathi says
What brand of pickles do you prefer? Just curious which you used!
Cathy says
Claussen Kosher Dill Sandwich Slices
Janet Griffin says
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…
Angela Hooser says
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?
Cathy says
You can do anything you like but it will not be be this recipe, therefore it will taste nothing like it? Up to you.
Angela Hooser says
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.
Wanda says
What is old bay seasoning?
Cathy says
Read the previous comments.
Bobbie says
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.
Cathy says
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.
Cathy says
Yes, I am…100%. Glad you enjoyed it.
Janet Davis says
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!!!!)
katie says
I just made this soup….It is really good!!
Virginia Keller says
I can’t wait to try this soup . It sounds like something my grandchildren & I will love .
Gord says
can u replace the old bay seasoning with something else or even remove it all together?
Cathy says
This is what makes the recipe special and unique.
Kolleen Thornton says
This soup was out of this world. As good as any polish restaurant that I have been too!
debi says
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!
Kelly says
would the dill relish work for this soup??
Cathy says
No.
Cheryl says
Tried this tonight and my family LOVED it…all except the pickle hater!
Susan says
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!!
Scylla says
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. 🙂
Jackie says
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?
Cathy says
It’s not a slow cooker recipe, and it’s made so fast so I’m not sure why you make in a slow cooker.
Scylla says
By the way, out of curiosity – do you simply refrigerate unused portions and reheat in a microwave later?
Cathy says
Yes, or on the stove.
Deb Helmick says
Can the dill-pickle soup be frozen? Thanks.
Cathy says
Never tried that…it disappears around here.
Jenny says
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.
Cathy says
Make sure soup is only simmering when stirring in the sour cream flour and add only little bits at a time.
Michael Bush says
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!
pam says
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.
Robyn says
I can my own pickles regular and spicy wondering if anyone has made this with their own canned pickles?
Dave Emmons says
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
Lacee says
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!
Carol says
what is Old Bay seasoning, can u use something else if u do not have this?
Cathy says
Read previous comments.
Karen Dawson says
I would like to add a protein. What would be better, fish, chicken, beef?
Jessica Campbell says
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.
Judy Brasher says
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.
COLLEEN BURRIS says
comments above have mentioned using fresh homemade dills instead of store bought… Anyone have a brine recipe?
Lillian Bradley says
Anyone ever try this recipe with vegetable broth instead of chicken broth for a vegetarian alternative?
Penny says
I have made it twice with vegetable broth to make it vegetarian and it is DELISH! I crave this stuff.
Jessica says
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?
Cathy says
Temperature was too hot when stirring in.
Cary Gray says
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.
Cathy says
Since it’s Dill Pickle Soup, the pickles are the main attraction, otherwise it would be called something else.
Cary says
well yes, obviously. I was just trying to say that I think the soup would be better if the pickles complimented the soup and not over powered the soup.
Cathy says
Right, but then it would be Potato Soup with Pickles?
Cary says
Yes!
Debi Blonjeaux says
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!
Cathy says
Please read previous comments.
Lori says
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.
Cathy says
Sounds like maybe your temperature was too high.
Lori says
So it should just be simmering when you add the flour/sour cream/water mixture? And it will still all dissolve?
Cary says
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.
Cary says
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!
Lori says
Thank you!
Gwen Federer says
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.
Anita says
I am soooo pleased with this soup! It was very tasty without being overwhelmingly sour. Definitely will make this again. 🙂
Gwen Gallen says
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.
Apryll says
Can i use Yukon? Or does it HAVE to be russett?
Cathy says
I prefer russet.
Pam says
Can you cook this a day ahead in a crock pot?
Wanted to do this for a church dinner.
Cathy says
This is not a crock pot recipe.
Lisa says
I’ve made this before and loved it. It’s been requested for a church dinner tomorrow, and I won’t have time to make it in the morning. I’m making it today and will refrigerate. In the morning, I’ll put it in the crockpot on low to warm during church. I think that will work.
Delaine says
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.
Katie says
What’s in Old Bay seasoning? Never heard of it.
Katie says
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!
Milena says
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).
SuE says
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!
Mary flo says
Absolutely amazing
Sara says
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. 🙂
MARYMARTELL says
THis was unbelieveablely delicious. It was tangy and spicy but not too much of each.
a whole new life for the old pickie.
RA says
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!
Cathy says
Not a slow cooker recipe, sorry. It comes together so quickly, no need to use a one.
LJ says
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).
TheSpatulaOfLove says
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.
Bobbi says
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!
Cathy says
Sounds like you made something totally different.
jenn says
Does this freeze well? I tried reading thru but so may comments
Sandy says
Where does the butter come in?
John says
I am from the Netherlands – what is Old Bay seasoning? What ingredients are in it that I could use a substitute?
Cathy says
Read the previous comments.
MoodCook says
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.
Becky Hering says
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….
Shannon Stright says
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 🙂
Cathy says
Please read previous comments.
Jen says
This was perfection. I seriously could not get enough. And it made enough for two dinners for four of us!
Dawna says
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!?!?
Cathy says
Pickles on sandwiches for a week will leave you with a jar of pickle juice.
Sharon Connor says
Sounds kinda like soupy potato salad!
Renee Main says
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! 🙂
Beth says
Regular dills or has anyone used kosher?
Cathy says
My favorite in this recipe are Klaussen Sandwich Slices.
Amy says
I am very lactose intolerant is there any way that I can just leave the dairy part of the recipe out?
Cathy says
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.
Sarah P says
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.
selena smith says
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!! 😉
Cathy says
So glad to hear it! It does turn out perfect when directions are followed!
Annette Fuller says
Love the dill pickle soup! Added onions, garlic, celery & extra cup of pickles.
Amber says
I was wondering how to convert this to cooking in a slow cooker?
Cathy says
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.
Aarthi says
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…..
Cathy says
I’ve never even heard of fresh ones, so yes, bottled!
Barb says
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….
Cathy says
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??
Monique says
Do you have the nutrition content of the Dill Pickle Soup?
Cathy says
Sorry I do not.
jewels says
Pickle soup should be made with kosher pickles, pork stock and farmers cream..
June Brussel says
the pickle things sound good, but, my ulcer would not like it,
Beverley Bennett says
can you tell me what “Old Bay” is?
Sandi Jones says
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.
Amie Tolomeo says
We’re very intrigued, but my mom is allergic to chicken. Beef broth tends to be overpowering. Any suggestion?
Cathy says
Try vegetable broth.
Jay says
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.
Christine says
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.
sandie Davidson says
I am making the soup now and so far -yummy!!! Getting set to serve with corn bread♡
Linda says
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.
Tonya says
This recipe looks/sounds wonderful. Anyone have suggestions other than the potatoes? Not a huge fan of them
Erin@BeetsPerMinute says
This soup combines two of my faves in the whole world! Soup and dill pickles. I cannot wait to try it out! 🙂
Mary ann says
how would this be with shrimp?
Linde says
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!
Katie says
I temper the sour cream first. Otherwise, full fat coconut milk works well in the place of sour cream.
Kristy says
Can this be frozen for a couple of days? Or will it be okay to serve 2 days later?
Cathy says
It will still be fine in 2 days.
Pam eime says
What is the butter for?
Andrea Shipley says
Can anyone give me the nutritional info for this soup like calories and carbs and all?
Kim Brown says
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.
Kelly says
This soup is phenomenal I just made it, but is there an easy way to reheat it?
Kari says
Is Chesapeake Bay seasoning made by kroger the same as old bay seasoning? ?
Cathy says
It might be a variation of Old Bay.
Ben says
Throw in shredded chicken and it is awesome and a little more filling! Will appeal to the guys more too!
Amber Norris says
Can vegetable stock be substituted for chicken broth? I am a vegetarian!
Cathy says
Yes.
Rena Pelletier says
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.
Cathy says
I prefer Claussen refrigerated pickles the best.
Roxanne says
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.
Anna Kordecki says
Bubbies are the only kind to be used for the original Polish recipe.
Abbie Christian says
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
Sheri says
I just made this for my family…followed the recipe to a tee and it is delicious!! Definitely will make this again!
Laura Martin says
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).
Donna says
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.
Roger Rayda says
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?
Cathy says
Correct amount. Something else went wrong here.
Donna says
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!
Donna says
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?
Bruce Hammond says
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.
Cindy Bailey says
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!
Dave Emmons says
Can she have corn starch Cindy? If not, perhaps a tapioca-based thickener.
Pamela Moodie says
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.
Dominika says
I make a Polish version of this soup. LOVE it! SO yummy!
Wanda says
I am allergic to potato. Is there something I could substitute, such as cauliflower?
Cathy says
You could try, but I can’t vouch for the flavor.
Suzanne says
did you try the cauliflower? I’m sure that would work great! I’m curious to know how you liked it.
Nikki says
I make it with cauliflower and add hamburger! My husband and I both prefer it with cauliflower over potatoes, and we are potato lovers!
Christina Madison says
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!
Cathy says
I’ve never tried any of this so I can’t really comment on the success.
Pamela says
I think it would work. If the potatoes fall apart, you might not need the flour to thicken. It would still taste good!
Lori says
I made this and it is awesome! Will be adding it to my favorite soups..
Cathy says
So glad to hear it!
Pam says
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!
Allison K says
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!
Patrick says
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.
Suzanne says
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!!
Arlene says
Can you make this soup a day ahead & re-
heat?
Cathy says
Yes. You might have to add some extra broth to thin it out.
Nikki says
I add hamburger and use cauliflower instead of potatoes. FANTASTIC!! By far my favorite soup ever!! Thanks!
Stacey says
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.
Kim Durham says
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!
Cathy says
It works perfectly for me every time…not sure what went wrong.
Janice says
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!!
Sandy says
hoping my son finally eats one of my homemade soups. he loves dill pickles so we will wait and see
Tamara Behner says
Can you freeze this soup?
Cathy says
I wouldn’t.
Katrina Jackson says
why?
RainDrop says
Thank you for sharing this recipe!
Colleen says
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!
SueLee says
Just made a batch. Comes across as a potato soup will dill seasoning in it. I held off on the salt, it wasn’t needed. I used plain yogurt instead of sour cream and I cheated and used potato flakes. Overall it came out great.
Sarah E. says
This is my all-time favorite soup now. I have made it 3 times which is unheard of because I have hoarded too many recipes that I don’t repeat recipes unless my family absolutely loves them. I also made it for my husband’s family (which is pretty big) and everyone loved it. <3
Charlene Brink says
wanted to try this creamy version by adding fennel,caraway and mustard seed, polish sausage, then topping with fine Swiss set under a under a broiler then a side of toasted rye croutons.
I will post the results later. I am glad I found your site!
Jenni says
Made this tonight for the husband and I. It was so easy, simple, quick and delicious!!! I’m in love with pickles, him not so much but he still really enjoyed it. Thanks much for the recipe!
Cathy says
Glad to hear it!
brenda says
years ago a lady names Hannah made this pickle soup she was from Poland and said they made it a lot I just could not remember how to make the soup.
Cathy says
Very common in the Polish culture. I think you’ll really like my version.
Jenna says
Can this be made in a slow cooker?
Cathy says
No reason to, it’s ready in minutes on the stove and requires mixing while boiling etc.
Kathie g says
Soooo yummy! I added ground turkey cooked in lots of garlic! I also added onion powder!
Cathy says
Great!
Mary says
I just made this again…I love it. This time though, I didn’t have quite enough sour cream but I did have dill vegetable dip and substituted it. Really yummy!
Cathy says
Yep, it’s the best! Glad you are enjoying.
Marla Haines says
we don’t have old bay seasoning up here, is there a substitute?
Cathy says
If you’re in Canada…they have it.
Elizabeth says
I grew up eating pickle soup my mom made. A polish recipe. It was one of my favorites. I just made this and it’s delicious. Not the same but just as good. My mother served hers with cheese blintzes sprinkled with powdered sugar. The sweet and sour was fabulous together.
Cathy says
What a great memory.
Lisa says
?yum… Any idea of the nutritional info???
Shirley bonacci says
I’m making this soup soon. Good bread and this soup. Great fall treat
Debbie says
I made this soup yesterday, October 25, 2016, because the post resurfaced on a friend’s FB page. I do not care for dilled pickles, but hubby and daughter do.
I made another batch today!
They loved it and I found it to be an interesting taste…not what I expected at all.
Set aside your preconceived objections and just make it. I did and it will be in the rotation forevermore!
Tammy says
I would have to do it without the cayenne pepper out do to health issues. But I need to cut the recipe down to two ppl. I will eat anything with dill pickles.
cynthia quarterman says
can you make this ahead of time or would that ruin it?
Cathy says
Yes you can make ahead.
Brad says
I make my own habenero pickles. . I used them in this recipe !!! Amaze balls !! Thank you so much for the idea !!., wonderful !!
Donna says
Made this tonight OMG so good !!
Shari says
Can anyone tell me approximately how many cups of diced russet potatoes are in 1 and 3/4 pounds? Thank
Jana says
Has anyone tried this with vegetable stock instead of chicken stock? Results? I made it this evening and everyone loved it as per the recipe, but am going to make it for a soup tasting at work and have several vegetarians to accommodate.
Jodi says
I plan on taking this soup to work to share with co-workers, but it says to serve immediately. I was going to make it today and take tomorrow. Will it not be very good served later? Help!
Cathy says
It will be fine.
Andrea Duquette says
I have never liked dill pickles, but I saw this posted the other day, and a friend convinced me to try it. I’m so glad I did! This soup is awesome, I’m definitely recommending this to everyone, and keeping this recipe! 🙂
Amanda says
Would this recipe work in a slow cooker on low for about 4 hours if you just mix everything together before throwing it in? Has anyone tried it in a slow cooker?
Cathy says
No need since it’s ready in 30 minutes and you need it to boil to get the flour mixed in.
Whitney says
Can I make this soup ahead of time and then rewarm in a crockpot ? Thanks!
Cathy says
Yes.
Candee says
I just made this recipe for our non-traditional Thanksgiving feast tomorrow. It is REALLY good. Normally, I have to doctor recipes to my liking as they don’t have much flavor, but this one is awesome. I don’t know if it will be liked by everyone, but I don’t care. I’ll eat it all myself! I did buy the good pickles, Kruegermann, from my German meat market. I have no doubt that it made a HUGE difference in the taste.
Ashley says
This soup is PHENOMENAL!!! The recipe was quick and easy to follow, and turned out amazing! I’m so excited to eat this for dinner tomorrow! Hoping it keeps well in the fridge for a bit.
Khara says
Very very very good with cooked ham! I was very nervous to try this. It has an intense taste. I would suggest it as an appetizer or a side dish, but not as a whole meal. Can we say canker sores?
Christopher Skrocke says
Interesting take on it. True Polish Dill Pickle used naturally fermented pickles, not vinegar brined Vlasic varieties. Not sure how “Old Bay” got added but it probably doesn’t hurt. Here is a version that’s been around forever in Detroit, comes from the Round Bar’s upstairs Restaurant Zosha’s. Was a regular visit for us in the Polish section of Detroit on Chene St South of Hamtramck.
Cathy says
Hi…yes very standard fare from my Polish background. I developed my recipe to my tastes and the Old Bay makes it!
Sharala says
Dill Pickle Soup is totally standard in Polish restaurants. Very traditional Old Country.
Anne says
I NEVER get sick…yet, just so I would make this soup, I developed sniffles and and cough.
Great for when felling under the weather to eat hot soup.
Modifications due to preference and what I had on hand:
Red potatoes, not peeled *Organic
Added one onion diced.
1/2 bag of organic carrots diced.
Aleppo pepper instead of Cayenne
Tastes great…love the goat cheese….will be eating this for the next few days.
Goat Cheese instead of sour cream (I love goat cheese)
I used broth from the soup (1/2 cup) with the flour and goat cheese for the paste…I used my Bamix immersion blender to make the paste. very gooey so I added some pickle juice to make slurry….worked wonderfully to thicken soup without adding lumps.
Having my second bowl now….call me crazy, but as I walked from the kitchen to my dining room, I saw some fuji persimmons….I diced it up and put on top of the second bowl. Amazing with a little bit of sweet to complement the dill.
Debbie Langdon says
Sounds great! Love Love Dill Pickles !!
When I was little girl my Mommy made me Peanut Butter & Dill Pickle sandwiches…..
Yum ??
Theresa says
Does it freeze well ?
Cathy says
Yes, according to other comments. I have never had leftovers.
Cyndi says
Ok, so, yes – a bottle of pickles will yield 2 cups of pickle juice. However, the recipe only calls for 1 cup of diced pickles, so how are you storing your leftover pickles when you’ve used all the juice and there’s no juice left to store them in?
Cathy says
You eat them:). I save pickle juice from previous jars and freeze it in portions for this soup. Plan ahead!
Cyndi says
I do plan to do that in the future, but now I’m left with a bottle of pickles and no juice… not sure how long they’ll store like that. Maybe I’ll dice them up and freeze them for future batches of soup. I can’t eat a whole jar of pickles in one sitting – anymore 😉
Linda Qualls says
It sounds so good I am going to try it. I love dill pickles..
Susan says
Directions say to serve immediately. Can I make it ahead, refrigerate, then rehab and serve 2 days later?
Cathy says
Yes.
Dave says
This might be a dumb question, but here goes. Does it matter if the pickles used in the recipe are uncut, whole pickles or are the pre-cut ones from a jar fine, too?
Cathy says
Use any pickle you like.
Shirley Arends says
I made this tonight. It’s absolutely wonderful. I posted on Facebook because it sounded strange but at same time good. It’s just my husband and me so cut the recipe in half. Served it in a bread bowl. Made recipe as per directions except used salted butter and I didn’t add any extra salt. I will make this soup again quick easy and yummy ?
CStan says
This recipe is amazing, but I added celery and onion to it. Also, I cut my potatoes into 1 inch cubes and added extra. To keep the flour from getting lumpy, I mixed it with the water first…then I added sour cream, mixed well and then I took a ladle full of soup from the pot to add to the mix. Not a single lump when I poured the four mix into the soup!
Amy says
Would this freeze well?
Cyndi says
I tried freezing it and I didn’t find it was the same when I thawed it. It went mealy… the texture was off. I ended up throwing it out. I love this soup! I will always just reheat it from the fridge – no freezing for me.
Kellie says
Someone shared this recipe with me a month or so ago and I finally got around to grabbing the few ingredients I didn’t have to make a batch today. I’m a huge pickle lover, pickle juice drinker, etc. anyway so I was not disappointed in this amazing soup. I will definitely make it again for friends to make believers out of them too!
Lynsey says
This soup was a hit with my boyfriend! I love pickles so I was really excited to try it but he ended up loving it more than I did! I made some home made biscuits and served it with cheddar cheese and it was awesome.
Cathy says
Awesome.
Jody says
Just made this tonight. I omitted the potatoes & used brown rice instead (2 cups) Because of that, I added some extra ck stock (I didn’t measure this) to the flour mixture. I was able to pour it right in & it thickened beautifully. It’s so good!! I wish I would have read the comments about adding ham. This will be happening tomorrow night as I made it a day ahead.
Tiffany Scanlan says
YAY!!!!!Congrats to being featured on The Chew 😀 And I just made this the other day and LOVE it 😀
Robyn Conners says
Made this tonight for the first time. I used beef broth instead of chicken (husband is allergic), I can do butter, but did gluten-free flour and dairy free sour cream. It was so YUMMY! I will add ham to it next time I make it! Thanks for the recipe!!
Barbara Massa says
I would like to made this pickle soup. However, I have kosher dill pickles,and they’re loaded with salt and garlic. Can I use them in this soup?
Karin Seymour says
Any suggestions on what brand of pickles to buy? I see for your pickle sandwich you prefer Clausssen. I was wondering if you used this same brand for the soup? My family is having a big soupfest this weekend and I cannot wait to enter this!
Cathy says
I do.
Elizabeth says
I just made it. It’s good but missing something. I followed the recipe. Maybe some more hot pepper?
Jon says
I just made this and I loved it. I love dill pickles. 🙂
Mary Berchard says
I happened upon your pin for Pickle Soup and I know the post is really a few years old but I had to write. I’ve now been to Poland 4 times in the past 4 years and there are 2 soups I cannot leave Poland without (there are more than 2 by these are my faves) Zurek which is a sour creamy soup, incredibly delicious and often served in a hollowed round bread and the second of course is Dill Pickle Soup. At first I thought it was the weirdest possible thing to put in a soup and then I tasted it. Un-freaking-believable.
Linda says
I’d like to make this when my vegetarian niece visits, do you think vegetable broth instead of chicken will be okay?
Cathy says
Yes.
Michelle Metty says
I made this today and it is absolutely delicious. If you’re a dill pickle lover like I am, add more pickles and pickle juice.
Debbie S Mercer says
I have a question about leftovers. The recipe says to serve immediately but how are leftovers? I’m a single person and I know I can’t eat a whole recipe in one sitting!
Cathy says
Leftovers are great!
Marshablog says
It looks so delicious, and I love both dill pickles and your recipe ^^ Thanks for sharing with us.
diane williamson says
can this be made without the cream??
Sandra says
Do I blend it in a blender when done
Cathy says
No.
Dottie jo Sizemore says
What is old bay seasoning?
nona says
Ham.
Teresa G says
I made this for dinner tonight. The pregnant me just wanted fried pickles 😉 After tasting it at the end, I added a pat of butter and some shredded cheddar jack for garnish to everyone’s bowl. It completed the creaminess of the soup! Excellent! Thank you for this recipe and the neat sharable video that made me want to try it!
Sandy says
I made two batches of Dill Pickle Soup using this recipe.
It’s the BOMB!
Absolutely delicious…
inda says
does anyone know how many carbs are in a cup of this soup. my husband is a diabetic and I have to watch his carb. intake.
Dannica says
This soup is excellent served chilled on a hot summers day with a side of breaded pickles .
Sauerkraut Billy says
This looks absolutely stunning Cathy! Thanks so much for sharing. I’ve never tried a dill pickle soup before but dill is one of my favorite flavors ever. Can’t wait to try making this for the family!
BillLila says
Do you have any ideas for a gluten free/grain free version? Looking for a flour substitute….
L. Karius says
I followed the recipe, and if I were to make it again, I would reduce the amount of pickle juice by half, to one cup. I love pickles, but it was very overpowering to me.
Michael says
Could you recommend a sour cream substitute to make this recipe non – dairy?
scottica says
our family really loved this.it was easy to follow and it was way more then we expected. it made a good bit, so we froze left over soup. def. was very filling. we are looking at adding chicken or beef next time.
Karl @ Healthy Kreation says
I would eat that soup all day long if I could! oh my gosh!!
Sara moore says
Made this today!!! I think it needs twice as many pickles and add some onion. Also I added maybe an 1/8 of a cup of white vinegar because it needed more of a zing. We added
More salt and pepper and old bay than the recipe called for. I give this soup 2 thumbs up ??
Lesley Wilson says
I made this soup on a dare and I’m so glad I did. It’s definitely a keeper! With fresh crusty bread and some aged cheddar it made a delicious quick dinner.
After reading all the comments about clumping I opted to mix the sour cream and flour together in a good sized bowl until it was smooth then slowly whisked in 2 cups of the soup broth. Using a ladle, I transferred the mixture back into the soup one scoop at a time, stirring well after each addition. No lumps at all!
In Canada, “Old Bay” is available in the spice section at Walmart.
jackie says
can you make this in the crock pot?
Cathy says
You need the soup to be boiling to have success. It’s also ready in 30 minutes so no need for a crock pot.
zoey stephenson. says
What is old bay?
Jewels says
Seasoning usually found by spices or seafood dept.
Jewels says
I made this soup because I love dill pickles. I leave out the old bay (I associate with the smell of boiling crabs when I was younger. Even without that seasoning, the soup was amazing! Thanks for the wonderful recipe!
Cathy says
Glad you still liked it because the Old Bay is what really puts this recipe in a class of it’s own.
Colleen Stang says
Can this be froze??
It was delicious but I got a huge pot. Didn’t know how long it would keep in fridge or if it would freeze well to have for another meal???
Joshua Burnham says
This is really awesome. I found this recipie almost matches one I’ve made for years. I add a lot more pickles to mine, and use a lot more garlic. Hard to find garlic pickles in the stores these days.
Additionally, using salted butter works best when sauteeing the carrots and potatoes, as you won’t need to add any extra salt. And if you can throw in whole peppercorns (dig them out later) you get more flavor. About 8 of them do the trick.
Gvr says
What does it taste like?
Cathy says
Pure deliciousness.
Amanda says
Made this soup tonight! Very pleased! Thanks for the outline while I added shallots and cheddar as a garnish!
Cathy says
Enjoy!
BECKY Loper says
Can’t wait
Ericia Crosby says
I added a touch of smoked paprika. Made it Smokey smooth. Took a while to get the flour taste out but it worked out like a champ. Pickles are my favorite go to snack. I didn’t add the extra salt as the pickles were plenty. I topped mine with some parsley and shredded crab meat. Perfect for this cold day here in SC!!!
Christy says
I made this a couple weeks ago and we now call it the “velvet pickle” soup because, well, it’s super velvety! Some of us here are pickle crazy! Anyway, I got a request from our 15 year old son for a second batch this week so, here I am, making it again. Love this soup!
Sarah says
This was SOOOOO good! My husband and I are already talking about when we can have it again. I’ll definitely double the recipe next time!
Abby says
This soup is delicious! I have very little cooking experience so I want to double check–the potatoes are supposed to pretty much disintegrate, right? In my soup they pretty much became part of the texture of the soup. I hope that’s what is supposed to happen because I like it!
Cathy says
Yes, it sounds perfect.
Amanda Swenty says
Lllooovvveee. I use homemade chicken broth in this recipe to really give flavor. I add ground pork, sage, and onion. Saute pen, carrots, potato then add broth mmmm.
If I want to use ground beef I make like a picnic soup and add 2 c broth, 1 can cheese soup, 1/2 give or take cup ketchup mmmmmm serve with fresh croutons on top Yahoo
Christina says
I have to cook gluten free. Do you think I could use cornstarch instead of flour? Also, if I could would it be a 1:1 ratio?
Mary says
I’ve made slightly different version of this soup for years, and am going to make a big batch later today! Love it!
And, I made up a concoction of a saltine cracker, with mayo, then a hamburger dill pickle slice on top—you get crunch, sour, savory, and salty, all at once. Very chow!
Stacy says
This soup is ABSOLUTELY the best soup known to man. The author is not kidding when they say it is very addictive! My family asks for it always.
I just wanted to add…that the recipe is awesome on it’s own, but fot us “Meat Eaters” out there…adding diced ham into the soup makes it so spectacular! I use 1 cup of ham dices. Gives it a wonderful texture and flavor!
Jesse says
It’s SO good!!!! Thank you for making this a staple in my house!!!
Karen Allard says
Old Bay Salt? Can I make it?
Lorraine says
What is Old Bay seasoning? I have never heard of this. Btw..I am in Ontario, Canada. 🙂
Diane Jones says
I made this soup i need to to know how long Does it last. B4 throwing away. Can i freeze
Joyce D says
Just made this, posted pix on FB and now eating it. Used my homemade dill pickles and homemade Old Bay seasoning. Had some unsalted chicken broth. Just the right amount of saltiness. I love this!!! Would post a picture but can’t figure out how to do that. And for the record, I need to get back to my roots and eat a peanut butter and dill pickle sandwich!!
Diane Paquin says
Dear Noble Pig,
I am inquiring about your “Dill Pickle Soup”. Questions: What type of Dill Pickle do you reccomend?…….deli or jarred?
Where and How do I get 2 CUPS of Dill Pickle Juice?
Thank you for taking the time to answer my questions.
Sincerely
Diane Paquin
Cathy says
Pickle juice come from your pickle jar.
Adam says
It’s a bit tough to keep up with the 2 cups of pickle juice. We ALWAYS just keep our juice when going through jars of pickles for soup. The best thing to get two cups of pickle juice is to eat more pickles 8-P
Sue hennen says
Could you use the dill relish?
Cathy says
No.
Linda Thomas says
Thanks for the recipe. I’ll make this next week. Sounds very good, and different.
Susan says
There are some things I really like about this soup and other elements I would tweak. First of all, I used half the butter that this recipe called for because of dietary preferences, and I added some onion. I enjoyed the flavors very much — tangy, rich, spicy. For my taste, I will add more potato next time, and make sure to dice my pickle very finely. The sour cream adds quite a bit of tang, so I may cut down on the pickle juice at the end next time. Of course, it’s all a matter of preference and personal taste, and I enjoyed the soup very much as is. It tastes warm and comforting on a cold winter night. Thanks for sharing!
D says
I just made this soup taste test reveale that it taste good. We will have it for dinner for our final analysis.
It was easy to make. I skipped the Cayanne pepper and salt. It taste pretty salty to me without adding salt. I skipped the Cayanne pepper because I didn’t have any in the cupboard.
Cindy says
I’ve made chicken broth (vs. beef broth and barley) dill pickle soup before. And it was great. The recipe was not as rich as yours and much more healthy. But I was curious about this recipe. I’m glad I made it. It was decadent! Absolutely delicious! I could hardly get it put away! Couldn’t stop eating it! What a winner! Thank you.
Heather says
I made this today! So good!!
Cathy says
Glad to hear it.
Joe says
Can you make this without the butter and sour cream? Any suggestions on what to replace those ingredients with?
D. Sawyer says
Joe , I have made variations of this soup .. many times.. Skip the sour cream altogether .. done dairy free , gluten free .. for creamy style sub in vegan margarine .. GF , I’ve used cornstarch.. if you don’t care about creamy style , just skip this step altogether .. fantastic flavour .. won’t make Dill pickle soup from any other recipe
Sue black says
Does this do well in the freezer. I like to make soups and freeze in freezer bags for quick meals.
Cathy says
I’ve never done it, but I believe if you read through the comments there are people who have. Can’t remember how it went for them. Personally I don’t like freezing anything with potatoes in it.
Melis says
Would this taste as good without the old bay seasoning?? I forgot to pick it up st store
Cathy says
The Old Bay is what really gives the recipe a special taste.
Lisa B says
Do you have a preferred brand of pickle? I Ser you use Claussen on your sandwich, but it looks different in the soup video?
Theresa says
What is Old Bay seasoning, never heard of it?
Teri Carpenter says
You can usually find Old Bay Seasoning in the Seafood Department of your Grocer. There is also a recipe in this thread that was posted sometime ago for homemade Old Bay Seasoning.
Jen says
Yummy. I cut the recipe in 1/2 for just me but it was too sour with a cup of pickle juice however, I couldn’t stop eating it. I tried again with 1/4 cup of pickle juice and more Bay Seasoning. My taste buds now love it.
Cinda Moulds says
When you are whisking the soup are you attempting to break down the carrots and potatoes or just to incorporate the flour mixture?
TONY BEERS says
Depends on if ya just want the flavor or a chunky soup. I left my chunky and loved it! 🙂
Teri Carpenter says
This is a favorite at my company potlucks! I also add ham & cauliflower!
Genevieve says
I’ll be making this sous for an event and I will keep it warm in a crockpot. Do yu think that will be fine? Also, any advice for me? I will be making it the night before since the event is right after work the next day…
Cathy says
Should be fine.
Vicki Fox says
Did you mean to quarter the potatoes, or dice them? I’ve never had quartered potatoes in a soup.
Cathy says
The potatoes completely break down so no need to dice them.
Elizabeth Wiebelt says
I just made some and it came out pretty good!!!! I cut the recipe in half, since my husband doesn’t always likes to try new things. But since I love pickles and swear by pickle juice, I thought I would try it and I am not disappointed!!!! Great recipe!!! Definitely worth sharing!!!!
Cathy says
Yay!
lc says
this is incredible!
Cathy says
Thank you.
Melissa Sperka says
This is on my soup MUST make list this Fall!
Cathy says
Enjoy it.
Aysegul Sanford says
WOOWW! What a great soup. I have never used pickles for cooking, but this is going on top of my food-to-try list. YUM!
Cathy says
You will love it.
Liz says
Dill pickles were a staple in my childhood home, so I’m dying to try this fun soup!
Lori @ RecipeGirl says
I’m so into this!
Toni | Boulder Locavore says
I will be enjoying this all Fall long!!
Joanne says
Very interesting and unusual soup. Liquid comfort in pickle form!
Stephanie Manley says
I loved this, I am the kind of person who puts pickled on just about everything!
Cathy says
Me too.
Traci says
Today is perfect soup weather in Michigan so I decided to make this soup again. I’ve made it a few times before and have really liked it. However, each time I make it, the balls from the flour/sour cream/water mixture never really go away and I’m not a big fan of the texture. I end up grabbing my immersion blender and hold it near the top of the soup where the balls float and blend away. It seems to take care of the little floaters – so problem solved! Not sure if this makes a difference, but I’m an “eyeballer” rather than a “measurer” type of person. I wouldn’t think that would matter, but wanted to be completely transparent. Anyway, this soup is amazing. Thanks for sharing the recipe!
Cathy says
Add in smaller amounts and whisk until gone before adding more or make sure sure you have a good boil going.
V says
Your version with Old Bay looks good. I can’t wait to try it!
FYI: I noticed in the type of cuisine that it’s listed as American. This is an old traditional Polish/Lithuanian soup though. Other Slavic countries have a version as well. 🙂
Cathy says
I wish it would let me choose Polish as an option.
Chris says
Hi
Two versions of Pickles, is it the Pickles made in Vinegar or the Pickels made with salt & water.
Thank you
Cathy says
vinegar
Anna Kordecki says
No, no vinegar for the real Polish version.
Crystal says
So, my nickname is Pickle. My dog’s name is Pickles. I have pickles everywhere, including pickle Christmas decorations, pickle bandaids, pickle mints and pickle candy. People can’t help themselves, they bring me pickle stuff all the time. Lol! Of course, I had to try this recipe. OMGEEE. Soo good, Cathy! Bless your pickle loving heart for sharing. I’ve made your pickle sandwich recipe (YUM), your pickle dip recipe and even the pickle butter. But this soup is hands down my favorite pickle recipe. My only issue is I decided to double the soup recipe so I could freeze it for my lunches at work and found out the hard way that it doesn’t freeze well. 🙁 BUT, I don’t care. I have been making this for a couple of years and my family and I love it. I’ll just have to make it on a Friday, so I can eat it all weekend. Thank you!!!
Tara says
Just wondering if I could make this vegetarian and use vegetable stock instead of chicken, and if I’d need to add any other tweaks in doing so? Thanks! I love dill pickle recipes!
Cathy says
Yes that will work.
Pat says
I made this tonight. Friends mentioned having Dill Pickle soup and how much they loved it. I was skeptical. I made this tonight just as written. It was a huge hit!!! I will make it again!! Thank you for posting!!
Cathy says
Fist pump!
Kent says
I like this recipe as is, but also enjoy it with cabbage added. It gives it a little more body on cold days.
Cathy says
Sounds great!
katrina says
will this freeze well if I take out the potatoes?
Cathy says
I have never frozen it. If you read through the comments some people have.
Cristin says
I have made this several times, and it’s delicious! That said, I decided to freeze my last batch of leftover and upon defrosting, quickly remembered why you don’t freeze soups with any sort of cream… it turns grainy—potatoes hold up well. Next time I make it, I’m going to take half of it and freeze it with all but the sour cream mixture and potatoes.
Katrina Jackson says
how many cups is 1 3/4 pounds?
Ceil says
I have recently discovered a Polish restaurant in our area in South Carolina. They serve pickle soup and I tried it. I thought it was delicious but my husband said it would taste better without the pickles, haha. But he’s not a pickle enthusiast. If he liked it I would make this but it would probably make too much for one person.
Tami says
It really is not too much for one person. I made it for me and had it for a couple of days. You could probably freeze it as well
Hollis Ramsey says
i love this recipe, but i don’t have pickles, despite having two half-jars of pickle juice (one jar from deli full-sours and one jar from deli pickled green tomatoes). however, i DO have pickled sliced jalapenos, so i’ll just use less and chop up some jalapenos. i’m also thinking that it’d be interesting to add pork-belly chicharrones as croutons.
also, do i HAVE to peel the taters? i really love the taste of the peel on a russet and would rather not peel them, if i don’t have to. i don’t mind pieces of floating peel in my soup. also, since i’m using jalapenos instead of cukes, how about subbing cilantro for the dill?
Cathy says
Hmmm, I mean I would always peel the potatoes, sounds like a personal choice. Enjoy.
Lori Putnam says
I never peel the potatoes for this recipe, and it turns out great. Didn’t even use immersion blender as my pots nicely fell apart during the whisking at the end, making a creamy batch of bliss. One of my best, reliable recipes ever. 🙂
Tabatha says
So good. I added ham to it and it was amazing
Lori Putnam says
This is the best soup I’ve ever made! My husband does NOT like dill pickles (nor dill in anything) and really doesn’t care for soup, but he loves this soup. I’ve given tastes to other people who also profess to not like dill or soup, and they love it too! My only change was to lighten up on the pickle juice and salt a bit, as suggested, but otherwise just follow the recipe. Thank you so much for putting this online! I’m finally now subscribing and will look forward to your newsletter and more wonderful recipes!
Camilla Bautista says
The Dill Pickle Soup looks so delicious love it… thanks
Mo says
I am drinking pickle juice as I read this recipe. I love pickles. But the juice is for my leg and foot cramps. I plan on making this soup tomorrow after I go buy more pickles. Your dip is wonderful.
nicola says
All my Polish husband wanted today was Pickle Soup. We live in Portland OR, so I popped into Grandpa’s Cafe at the Polish Hall… they were out! I find myself online searching for a recipe, it’s about time I learn to make it. Here I found you, a fellow Oregonian. Thank you & will definitely report back when it’s done!
Cathy says
Enjoy it!
William Knowles says
Love this soup my question is I am out of potatoes willnthat make a difference
Cathy says
Yes. Wait until you get potatoes.
Zonia Wynns says
The first time I tried a version of this soup, it was called, “Chicken Dill Pickle Soup.” Other versions have had only hints of chicken. I will be trying this recipe, but with some diced chicken breast and/or thigh meat. My mouth is puckered in anticipation!!
Deb W says
What is the serving size?
Cathy says
1-1/4 cups
Tami says
I love this recipe! It really doesn’t need anything added. Is there a way to make this in the instant pot?
Cathy says
I’m not sure why you make it in the Instant Pot since it’s a 30 minute recipe?
Erin Bennett says
Love this soup! Made it with a local pickle makers spicy pickles and added fresh dill. Funny story, didn’t follow the sour cream instructions to put it in slowly and accidentally made tiny dumplings in the soup, but it’s still amazing!!!!
Gabri says
This soup is addicting! Even to the people in my family who don’t love pickles. I didn’t have a few of the ingredients on hand, so I replaced sour cream with half-and-half, left out the cayenne, and replaced chicken broth with beef broth. When it was cooking, it smelled like a Reuben, maybe because the pickle smell reminded me of sauerkraut, and the beef broth added a different smell. So I thought about maybe adding corned beef to it if I want to try something different!
Kay Taylor says
I was wondering if you could use sweat pickles instead of dill pickles
Cathy says
That would be a big no:).
SANDRA says
This was so easy to make and was excellent! Highly recommend everyone try this recipe!
marilyn says
I am making this for a holiday party. You say serve right away but I need to make it two nights before then heat it up. What should I do or will that be ok?
Cathy says
It will be fine. Make sure to reheat slowly and stir often as to not burn the bottom.
Lori Putnam says
Oh! OH OH OH!!! THIS recipe has rocked our world! I have fed it to folks who proclaim that they don’t like dill pickles AND they don’t even like soup, but they LOVE this! Yes, I do reduce the salt by using only 1C of brine, and I have played with amounts of carrots/pots/cayenne/butter, but no matter what I do (tossed in a sweet potato once), it comes out great! Thanks so much for posting, as this really has become part of our standard rotation, and I’ve passed the recipe on to many others – inc. those standing in the pickle aisle at Costco, debating if they needed this many dill pickles. Yes, ma’am, you DO, and here’s why. 🙂
Laura Mahe says
Question: if I want to make LOTS of this soup, can I make up my pickle bribe and use as the pickle juice?? I make my own dill pickles and I want to make a bunch of batches of this soup, but with only using 3 pickles and 2 cups juice, will run out of juice quick! So would just a batch of brine work you think?
Cathy says
You can definitely try it! If you have never made it before according to the directions you might not know what it’s supposed to taste like. You might want to make it first this way and then try the other way.
Leslie says
O!M!G! I LOVE this soup so much!! Thank you for understanding the true pickle lover!
Leslie says
I love pickles. Always have. So I had to make this. I made 1/2 recipe as I am alone during this Covid “crisis”. Topped with Rye croutons for Crunch. Anyway, I would give it 3-4 stars based on taste alone however I was unable to stop eating it – it IS truly addictive. Honestly had to force myself to stop. Try it! It’s that good.
Shannon says
I had high hopes for this recipe. I LOVE pickles. A lot. I am a fan of vinegar and sour things and could eat pickles all day long. I thought that this recipe sounded odd, but so many people were convinced, I decided to give it a try. And it’s ok. I don’t hate it, but I don’t think I’ll ever make it again. I’m not sure what part of it doesn’t do it for me. My carrots were minuscule, but still weren’t softened by the time the potatoes were. I reduced the pickle juice because I was worried it was going to be over-powering, and it is a little.
Two changes I did make (maybe this is the culprit?): I used bone broth because I wanted the extra protein content and I didn’t have old bay seasoning and couldn’t find it available to purchase and so I looked up a few different recipes and made my own.
A lot of people really like it, so give it a try to see if you’re one of them instead of me stuck with a huge pot of soup I could take or leave.
Cathy says
You’re right..you did NOT make this dill pickle soup, but a version you came up with on your own. Reducing the pickle juice, adding bone broth and ESPECIALLY leaving the Old bay out (the ingredient that ties this recipe all together) would absolutely change everything about this recipe that everyone loves. Give it a try following the recipe and I believe you will see the difference. Old Bay is available almost everywhere.
Suzy Han says
Hello, i was wondering if the type of pickle used matters? My favorite are the Tabasco flavored ones but I’ll try with whatever is advised. Also does it matter if they are whole or already cut to begin with? Since cut ones are softer, I don’t want it turning to complete mush in the soup.
lynn says
Can this be made in a crockpot? If so what is the recommended temp & time?
Cathy says
No reason to make this in a crock pot since it’s ready in 30 minutes on the stove.
Valerie says
This is an amazing recipe. I was first introduced to dill pickle soup at Polish Village Cafe in Hamtramck, a city within the city of Detroit. I was hooked and I’ve been on a quest to find a recipe like theirs ever since. My quest is over. I have found the ONE. My husband is half Polish, so this has become a routine recipe at our house. Thank you so much for sharing!
Tom says
So I can confirm that this recipe works just fine with all-purpose Gluten Free flour. I used the Pillsbury Best kind, and it came out great! You WILL have to get pretty vigorous with your whisking though, as those flour clumps will pop up. I also doubled the amount of cayenne, which gave it a fantastic kick! This may be a new favorite recipe!
Also, semantics….this is thickened with cream and potatoes; this is Dill Pickle CHOWDER.
Christine says
My family and I absolutely LOVE this recipe and make it often. Any chance anyone has an instant pot adaption?
Cathy says
I’m glad you love it. But…I’m not sure why you would need an instant pot version for an already 30-minute recipe? The purpose of the IP is for recipes that would normally take all day to cook, but can be cut down to 30-45 minutes. This is already a quick recipe.
Gill says
Thank you.
Pam says
I want to try this soup but….how do you get 2 cups of pickle juice. And what I mean by that is if you buy a jar of pickles and use 3. You certainly won’t have 2 cups of juice and also what would you store the rest of the pickles in. If you had one of those 5 gallon pickles buckets, yes you could get 2 cups but only restaurants get them. Is this a stupid question?
Cathy says
After you finish a jar of pickles just save the juice in the fridge in the same jar. It does not go bad. One 16 oz jar will give you close to what you need.
hank says
Thank you so much for this wonderful post, this soup was amazing!
rounder says
This is the best dill pickle soup I’ve ever tasted!
Samantha says
This is one of my favorite soups. My family and I absolutely love this recipe!
Rae says
What would you suggest to use as a Gluten free substitute for the flour. Is cup for cup gluten free flour or cornstarch ok?
Lori Putnam says
Best soup I’ve ever made, and while I probably posted before, I can’t find it to see. I was careful with the pickle juice, and have only used one cup as I must have salty pickles. I’ve added sweet potatoes instead of only white, I’ve fudged some ingredients when I didn’t have exact amounts, and it always turns out fabulous. Folks who proclaim they don’t like dill pickles AND they don’t like soup love this! I share the recipe with everyone I know, including strangers at Costco in the pickle aisle, wondering what they would do with a jar of pickles THAT big. 🙂
Cathy says
I love this!
Irene Jase says
This is probably the best soup I’ve ever made in my life. My family goes crazy for it whenever it’s on the menu, which is at LEAST 2x a month.
Cathy says
So happy to hear this!!
Cara says
Made this for the millionth time tonight…you are a genius with that Old Bay addition.
Cathy says
It really makes it!
adele says
I’m serving soup for Labor Day because this recipe is that good!
Cathy says
Sounds good to me.
Aggie says
Love this polish pickle soup, such a good recipe. You nailed it.
Cathy says
Thank you.
Cass says
Best, best best best pickle soup recipe ever!
Cathy says
It sure is.
Melissa Wright says
I’ve been using your recipe for a couple years now. Sometimes I’ll add chicken pieces or bacon. Ots such a versatile soup and I love the pickles in it! I’ve also made it into a 3 cheese soup. Absolutely delicious.
Jill says
I just made this and can not stop eating it – perfect lunch today! Absolutely delicious!! I didn’t add the cayenne or any additional salt after tasting. I also pureed it – the potatoes were broken down anyways so why not?
Adding it to Thanksgiving this year for family to enjoy too. Thank you for a great recipe!
Cathy says
Awesome.
Danno says
It’s like a pickle, all the time!
casey says
Made this for New Year’s Eve and it was such a hit! What a fun recipe.
Cathy says
It’s the best!
carson says
Love this pickle soup so much. Best version out there.
Cathy says
I’ll have to agree with you.
Sarah says
We loved this dill pickle soup. It was really good.
Bob says
Oh how we love this dill pickle soup.
JJ says
I think this dill pickle soup is the best recipe I’ve ever made. I’m serious.
Kris says
I had no idea how much I would love this pickle soup. It’s the best thing ever.
erin says
This polish pickle soup reminds me of my grandmother. The flavor was amazing.
Agnes says
I grew up on polish pickle soup and yours is better than my grandma’s.
hadi says
This is probably the best soup I’ve ever made in my life. My family goes crazy for it whenever it’s on the menu, which is at LEAST 2x a month. Love it !1
hattie says
My absolute favorite recipe for Dill Pickle Soup…so absolutely puckering and delish.
hadi says
This was so easy to make and was excellent! Highly recommend everyone try this recipe! thanks for sharing this amaizng article.
nathan says
I think this was the best soup I have ever tasted!
MJ says
This is best pickle soup, will be keeping. Subbed heavy cream for the sour cream, making a roux with the butter and flour. Added celery and reduced pickle juice by half for personal taste.
Also, family liked too, which was a surprise even to them.
Gretchen Kortas says
Sorry this is not a comment but I was wondering how this reheated I have to bring a international dish for my son’s school to pass out. Soup usually heats well but wanted to make sure.
Cathy says
It reheats well, however it can thicken a little as it cools down, so make sure to have some extra broth around to thin if needed.
Kylie says
This was amazing. Just wow. My new favorite soup.
Landon says
This soup is the greatest! I like a good soup and this soup right here is my favourite. I’ll freeze a second batch and eat it every month. Winter summer doesn’t matter. Definitely try if you like pickles, dill or soup!
Jamie B says
This recipe is great!! I didn’t want to buy sour cream just for this so I used a “french onion sour cream dip” I had on hand and it turned out amazing 🙂
Telly says
Absolutely delicious. My new favorite soup. The best Polish pickle soup out there!
Sharon Sullivan says
I love this recipe! I skip the flour and use my immersion blender to blend it till mostly smooth, leaving a few chunky pieces.would give 10 stars if I could!
Cathy says
Great idea. Thank you!
Sherie Lovich says
In our small town I had dill pickle soup for the first time. That little restaurant is now long gone and I’ve been looking for a replacement!!! This recipe is wonderful, everyone i have made this for has LOVED it! Thank you!
Cathy says
So happy to hear that!
Julie Kahn says
This is a great soup! Enjoyed with chewy ciabatta rolls. And for some reason I was transported to Fisherman’s Wharf in San Francisco, enjoying clam chowder with sour dough bread. Only it was a fun and tangy “pickle chowder”! Thanks for a wonderful recipe.
Cathy says
Great memories!
Dana says
I made this soup tonight and it is amazing! I had to use salted butter as I didn’t have any unsalted on hand, so I didn’t add any salt at the end. I tried whisking some of the broth into the sour cream / flour / water mixture, as others noted in the comments and it worked perfectly. Thank you for sharing this recipe – will definitely be making it again!
Cathy says
So happy to hear this!