The BEST Dill Pickle Soup Recipe (Takes Just 10 Minutes To Prep)

Dried dill and old bay seasoning on top of a creamy soup base in a bowl. Behind it is another bowl with the same thing.

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.



4 cups chicken broth

1 pound potatoes, peeled and diced

2 cups diced carrots

1 cup diced dill pickles

1/2 cup unsalted butter

1/4 cup all purpose flour

1 cup sour cream

1/4 cup water

1 cup dill pickle juice

1 tsp Old Bay seasoning

Salt and pepper

Sliced dill pickles and dried dill


  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately.


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