Dill pickle soup is a creamy potato soup with a twist: chopped dill pickles and a splash of pickle juice simmered right into the broth, finished with sour cream and dill.
It sounds strange until you try it, and then it makes complete sense. I make it on cold nights when regular potato soup feels too plain, and the tangy kick keeps every spoonful interesting.
Table of Contents
Dill Pickle Soup Recipe
Key Ingredients
Dill pickles are the star and they give the soup its signature tangy flavor. Use firm, crunchy pickles with good dill flavor. Sweet pickles or bread and butter pickles will ruin this completely.
Pickle juice adds a concentrated tangy depth that chopped pickles alone can’t deliver. It seasons the broth from within and makes the whole pot taste cohesive.
Russet potatoes: The starchy potatoes break down slightly as they simmer and naturally thicken the soup while giving it a creamy, comforting body. Waxy potatoes hold their shape too well and the soup stays thin.
Sour cream transforms the soup from a clear broth with pickles into a rich, creamy bowl. Without it, the soup tastes one-dimensional and too acidic.
Tips to Make It Perfect
Never let the soup boil after adding the sour cream: High heat causes the sour cream to curdle and the soup turns grainy and broken. Drop the heat to low before stirring it in and keep it there for the rest of the cook time. A gentle simmer is all it needs.
Whisk the flour into the sour cream before adding it to the pot: This step prevents lumps and gives the flour something to dissolve into before it hits the hot soup. I’ve tried adding flour directly to the pot and it clumps every time no matter how fast you stir.
Taste and adjust the tanginess at the end: Every brand of pickle and pickle juice has different salt and acid levels. I always taste the soup after everything is combined and add more pickle juice a tablespoon at a time if it needs more punch. You want it noticeably tangy but not sour enough to make you wince.
This is my simple recipe for Dill Pickle Soup:
Dill Pickle Soup
A creamy, tangy soup made with dill pickles, potatoes, and a rich broth. Savory, comforting, and surprisingly addictive with that sour punch in every spoonful.
Ingredients
- 2 tablespoonsunsalted butter
- 1medium yellow onion (diced)
- 2 clovesgarlic (minced)
- 3medium russet potatoes (peeled and diced)
- 4 cupschicken broth
- 1½ cupsdill pickles (chopped)
- ½ cuppickle juice
- 1 cupsour cream
- 2 tablespoonsall-purpose flour
- 1 teaspoondried dill
- ½ teaspoonblack pepper
- salt (to taste)
- fresh dill (for garnish)
Instructions
- 1Melt the butter in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds.
- 2Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are fork-tender.
- 3Stir in the chopped dill pickles, pickle juice, dried dill, and black pepper. Simmer for another 5 minutes.
- 4In a small bowl, whisk together the sour cream and flour until smooth. Slowly stir the mixture into the soup, stirring constantly to prevent curdling.
- 5Cook for another 3 to 4 minutes on low heat until the soup thickens slightly. Do not boil.
- 6Taste and adjust salt. Ladle into bowls and garnish with fresh dill.
Nutrition per serving
📌 Notes
- Use firm dill pickles with good crunch. They soften slightly in the soup but should still have some texture.
- Don't let the soup boil after adding the sour cream. High heat causes the cream to curdle and the soup turns grainy.
- The soup thickens as it cools. If reheating leftovers, add a splash of broth to thin it back out.
- Pickle juice amount can be adjusted. Start with half a cup and add more if you want a tangier soup.
How to Pair
Dill pickle soup is creamy, tangy, and hearty. It goes best with simple, sturdy sides that soak up the broth or offer a mild contrast to the briny kick. You can enjoy it with:
- For bread, a crusty rye loaf, garlic baguette, or soft dinner rolls are perfect for soaking up the creamy broth.
- For sandwiches, a grilled cheese or a simple ham and swiss turns it into a full, cozy meal.
- On the side, a plain green salad with a light vinaigrette keeps the meal balanced without competing flavors.
Leave a Reply