Dill Pickle Soup Recipe

This dill pickle soup is creamy, tangy, and packed with that briny dill pickle flavor in the best way. It starts with a rich broth that’s brightened with pickle juice, then gets loaded up with tender potatoes and carrots so every spoonful is hearty and satisfying. The best part is how easy it is. You’re looking at about 10 minutes of prep, then the stove does the rest while everything simmers into a cozy, crave-worthy soup that pickle lovers go crazy for.

Why You'll Love This Dill Pickle Soup

If you love pickles, this soup is going to be your new obsession. It’s loaded with real dill pickle flavor, not just a hint. You’ve got chopped dill pickles, a splash of pickle juice for that signature tang, and a little dill at the end to make the whole pot taste bright and fresh.

Even though it sounds super pickle-heavy, it’s not overpowering. The creamy broth balances the brine so it tastes rich and comforting, not sharp. And I’ll be honest, getting that balance right took a few test runs. Too much pickle juice and it gets harsh. Not enough, and it tastes flat. This version hits the sweet spot: tangy, creamy, and totally addictive.

It’s also one of the easiest soups you can make from scratch. You basically boil the veggies until tender, stir in the creamy sour cream mixture, and let it finish for a few minutes. That’s it. Minimal effort, big flavor, and it’s the kind of soup people don’t expect to love as much as they do until they try that first spoonful.

Dill Pickle Soup Ingredients

One of my favorite things about this dill pickle soup recipe is that it's made almost entirely with kitchen/pantry staples. Honestly, there's a good chance you have most - if not all - of them at your house already.

Anyway, here's what you'll need to make it:

• 4 cups chicken broth
• 1 pound potatoes, peeled and diced
• 2 cups diced carrots
• 1 cup diced dill pickles
• ½ cup unsalted butter
• ¼ cup all purpose flour
• 1 cup sour cream
• ¼ cup water
• 1 cup dill pickle juice
• 1 teaspoon Old Bay seasoning
• Salt and pepper
• Sliced dill pickles and dried dill

By the way, if you're grabbing dill pickles from the store, make sure to get some extras because you can use them to make this Reuben casserole next.

How to Make Dill Pickle Soup

I know I've already said it a few times, but this Polish dill pickle soup is just so easy to make. Again, just 3 steps are all you'll need to follow to put it together, and, honestly, the recipe is basically foolproof. Anyway, let's stop talking about how easy it is and get into how to make it!

Step 1: Boil the Veggies

Add the chicken broth, carrots, potatoes, and butter to a large pot and stir to combine. Bring it to a boil over high heat, then cook until the potatoes are fork-tender. Once the potatoes are tender, stir in the diced dill pickles and let the soup simmer at a steady boil for a few minutes so the pickle flavor infuses into the broth.

Step 2: Add the Sour Cream Mix

While the soup cooks, whisk the flour, sour cream, and water in a bowl until smooth and paste-like with no lumps. Then, whisk the soup constantly and add the sour cream mixture in small amounts (about 2 tablespoons at a time). Keep whisking the entire time so it blends in smoothly and thickens the soup without curdling. 

Once all the sour cream mixture is incorporated, stir in the pickle juice, Old Bay, and salt and pepper to taste. Let the soup simmer for 5 minutes, then remove it from the heat.

Step 3: Serve The Soup

Ladle the soup into bowls and finish with a sprinkle of dried dill and a little extra Old Bay. Fresh dill is great here, too. If you want even more dill pickle flavor, top with a few extra chopped pickles and a tiny splash of pickle juice right before serving.

Variations To Try

Dill Pickle Soup FAQS

What is dill pickle soup?

Dill pickle soup is a creamy, tangy soup made with broth, potatoes, carrots, dill pickles, and pickle juice, then finished with a sour cream mixture to give it that signature creamy texture. It tastes like a warm, savory version of your favorite dill pickle, briny, buttery, and surprisingly cozy.

What does dill pickle soup taste like?

It’s creamy and savory first, then you get that bright, salty pickle tang. The potatoes and carrots mellow out the brine, the butter adds richness, and the sour cream gives it a smooth, slightly tart finish. If you like pickles, it’s one of those soups that makes total sense after the first spoonful.

Why did my dill pickle soup curdle?

Curdling usually happens when the sour cream mixture is added too quickly or the soup is boiling hard. Whisk the sour cream mixture in gradually and keep the soup at a gentle simmer, not a rolling boil. Once the sour cream is in, avoid boiling the soup and keep stirring until it’s smooth.

How do I thicken dill pickle soup?

Your flour and sour cream mixture thickens the soup as it cooks. If you want it even thicker, mash a few of the cooked potatoes in the pot or blend 1–2 cups of soup and stir it back in. If it’s too thick, add a splash of broth to loosen it.

Can I make dill pickle soup without sour cream?

Yes. Sour cream gives the soup its classic tang and creaminess, but you can use heavy cream for a milder, less tart version. Add the cream near the end and heat gently. You can also use plain Greek yogurt, but whisk it in slowly and don’t boil the soup afterward.

Can I make dill pickle soup vegetarian?

Yes. Just swap the chicken broth for vegetable broth. Everything else in the recipe works the same, and you still get that creamy, briny dill pickle flavor.

What kind of pickles should I use?

Classic dill pickles are best. Garlic dill pickles also work and add more depth. Spicy dill pickles can add a little heat. Avoid sweet pickles, they throw off the savory, tangy balance that makes dill pickle soup taste right.

Can I use pickle juice from the jar?

Yes, and you should. Pickle juice is what gives dill pickle soup its signature flavor. Add it near the end and taste as you go because different brands vary in saltiness and tang.

Can I freeze dill pickle soup?

You can, but creamy soups with sour cream don’t always freeze perfectly and can separate when thawed. If you want the best freezer option, freeze the soup before adding the sour cream mixture. Then thaw, reheat gently, and whisk in the sour cream mixture at the end.

How do I store and reheat leftover dill pickle soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat slowly over low heat and stir often. Don’t boil it after reheating, boiling can cause separation and can dull the pickle flavor.

What should I serve with dill pickle soup?

This soup is great with crusty bread, garlic toast, crackers, or a grilled cheese. If you want something lighter, serve it with a simple salad. It’s also really good topped with extra dill, a sprinkle of Old Bay, crumbled bacon, or even shredded cheddar.

How do I make dill pickle soup less salty?

Pickles, pickle juice, and broth all bring salt. If it tastes too salty, add more broth, a splash of water, or extra potatoes to mellow it out. You can also use a lower-sodium broth and add pickle juice slowly to control the salt level.

My Final Thoughts

That’s it, that’s my creamy dill pickle soup. If you’re a pickle person, this one is dangerous in the best way. You get that tangy dill pickle punch from real pickles and pickle juice, but it’s balanced by a rich, creamy broth and hearty potatoes and carrots, so it tastes cozy and comforting, not harsh. It’s also one of those soups that feels a little different from the usual rotation, which is exactly why it gets so many repeat requests at my house.

A couple quick serving notes that make this soup even better: add a sprinkle of dill and Old Bay right before you eat, and don’t be afraid to top each bowl with extra chopped pickles for crunch. If you have leftovers, it reheats really well on low heat, and the flavor gets even more “pickle-y” the next day.

If you make this dill pickle soup, drop a comment and tell me what you served it with, and if you went classic and creamy or tried one of the variations like cheesy, spicy, or adding chicken. I love seeing how you make it your own.

More Soup Recipes To Try

If you loved this creamy dill pickle soup, keep the cozy streak going with a few more of our go-to favorites. These are the soups my family makes on repeat when we want something hearty, easy, and guaranteed to hit the spot:

• Meatball soup
• Cabbage soup
• Senate bean soup
• 4 Ingredient potato soup
• Chicken and dumpling soup
• Crack chicken noodle soup

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