This dill pickle soup recipe is jam-packed with flavor. It combines a rich, creamy, tangy broth with loads and loads of carrots and potatoes. It's seriously so good, and the best part is that the soup is so quick and simple to put together. In fact, just 10 minutes of prep work is all you'll need to invest to make it. Then, your pot and stove do all of the work after that!
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The Best Dill Pickle Soup
If you've been looking for a change up from your typical soup, this fresh dill pick soup is just what you need. The flavor is so different, yet so delicious, and, honestly, it's so yummy that it's quickly become my favorite soup to make. And that's saying something because I've made a ton of soup recipes recently!
Anyway, this Polish dill pickle soup combines hearty potatoes and carrots with a cr.eamy broth that's filled with a ton of salty, briny, tangy deliciousness.
Plus, it's so, so easy to make too. All you have to do to make this dill pickle soup recipe is boil the ingredients together in a pot, stir 'em a few times, and simmer. Also, since most of this recipe is just passive cooking, you can whip up anything you want to go with the soup, like this grinder sandwich, this air fryer pizza, or these fried oyster mushrooms.
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 this creamy dill pickle soup:
- 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 tsp Old Bay seasoning
- Salt and pepper
- Sliced dill pickles and dried dill
Not too shabby, right?
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. Also, if you love recipes made with Old Bay flavor, you've gotta give this classic seafood boil recipe a shot
Ingredients Substitutions and Suggestions
Now, I think this dill pickle soup recipe is absolutely perfect as it's written above. However, I know that sometimes you may need to switch or swap an ingredient or two, so here are a few things you can do to switch up this soup recipe.
Make It A Vegetarian Dill Pickle Soup
All you need to do to make this dill pickle soup recipe vegetarian-friendly is to swap out the chicken broth for vegetable broth. Yep, that one simple switch is all you need to do to make it a vegetarian soup!
Switch the Sour Cream
The sour cream mixture is what makes this a creamy dill pickle soup. However, if you don't want the added tang from the sour cream, you can substitute the sour cream mixture with ½ cup heavy cream. This will still make a perfect, creamy soup, but it won't be quite as tart.
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.
In fact, just 3 steps are all you'll need to follow to put it together, and, honestly, the recipe is basically fool proof.
Anyway, let's stop talking about how easy it is and get into how to make it!
Step 1: Boil the Veggies
First, to kick things off, you'll want to take out a large pot and add the chicken stock, carrots, russet potatoes, and butter to it. Then, you'll want to give everything a little mix and bring things to a boil over high heat. Cook for a few minutes until the potatoes are tender.
Once the potatoes are tender, add the diced dill pickles to the pot and continue to boil the soup.
Step 2: Add the Sour Cream Mix
Now, while the soup is boiling, you'll want to add the flour, sour cream, and water to a bowl and stir them together until they combine and form a paste.
Then, after you've got a paste-like consistency going on in the bowl you can add the paste to the pot of soup two tablespoons at a time. And make sure that you whisk the soup vigorously - without stopping - as you add the mixture to the soup. Doing this will help make the soup nice and thick, and creamy.
So, once youv'e added the sour cream mixture into the soup, you can add the fresh dill pickle juice, Old Bay seasoning, salt, and pepper to it as well. Then, after you've got those in there, you'll want to let everything cook for 5 more minutes and then remove the soup from the heat.
Step 3: Serve The Soup
Now that the soup is cooked, you can serve the soup in a small bowl and garnish it with some dried dill and a sprinkle of Old Bay seasoning on top. For what it's worth, fresh dill also works great as a garnish too.
You can even add some shredded cheese or more diced pickles and a splash of pickle juice to the soup for an extra fresh dill pickle flavor. Enjoy!
How To Store Dill Pickle Soup
This recipe for dill pickle soup will make about 2 large servings or 4 side servings. When I make this, I rarely have any leftovers because I always go in for a second bowl if I can beat my family to it!
However, if you do have some leftover pickle soup, you can store it in an airtight container in the fridge for about 3 days. Alternatively, if you want to store your soup for even longer, you can freeze the soup in an airtight container - or freezer-safe bag - for about 3 months.
How To Reheat Dill Pickle Soup
Now, this dill pickle soup is amazing when enjoyed as a hot soup, but it's actually really good as a cold soup too. So, don't be afraid to eat your dill pickle soup leftovers straight out of the fridge. You may be surprised by how good a cold, creamy soup can be!
With that said though, if you want to reheat this fresh dill pickle soup, you can do that too. For a single portion of soup, you can put the soup in a white bowl or microwave it in 30-second increments until warm. Alternatively, if you're reheating a few servings, just add the soup back to a pot and heat it over medium heat, stirring frequently until it's warmed through.
Wrapping it Up
Well, that's how to make dill pickle soup!
If you love dill pickles, then you are going to go crazy for this soup. It has delicious dill pickle flavors throughout the creamy broth, and a ton of hearty goodness from the potatoes and carrots. Plus, it's so easy to make too!
Anyway, I hope you enjoy this soup recipe as much as my family and I do. As always, if you make this dill pickle soup recipe, leave a comment below and let us know how it went!
More Soup Recipes
If you loved this soup made with dill pickles, we have a bunch more delicious soup recipes for you to try next.
Here are some of my families favorites:
- Meatball soup
- Cabbage soup
- 4 Ingredient potato soup
- Chicken and dumpling soup
- Crack chicken noodle soup
The BEST Dill Pickle Soup Recipe (Takes Just 10 Minutes To Prep)
This dill pickle soup recipe is jam-packed with flavor. The creamy broth is loaded with carrots and potatoes and has an amazing, irresistible tangy taste of dill pickles. It's seriously so good, and the best part is that the soup is so quick and simple to put together.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Soup
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 tsp Old Bay seasoning
Salt and pepper
Sliced dill pickles and dried dill
- In a large pot, mix broth, potatoes, carrots, and butter. Bring to a boil and cook until the potatoes are tender. Add the dill pickles and continue to boil.
- In a medium bowl, stir together flour, sour cream, and water, making a paste. Vigorously whisk sour cream mixture (2 tbsp. at a time) into the soup and mix without stopping.
- Add pickle juice, Old Bay seasoning, and salt and pepper to taste. Cook for 5 more minutes and remove from heat. Garnish with dried dill and Old Bay Seasoning.
- Serve immediately.
- Serving Size: 1 serving
- Calories: 288
- Fat: 12
- Carbohydrates: 28
- Protein: 10
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