Dill Pickle Potato Soup Recipe

There’s nothing quite as comforting as a warm bowl of hearty soup, especially when the flavors surprise you in the best way possible. Dill Pickle Potato Soup is the perfect example—a recipe that combines creamy potatoes with the tangy punch of dill pickles for a truly unforgettable experience. This soup is a great choice for cozy family dinners on chilly nights, for potlucks where you want to bring something unique, or even as a fun addition to a weekend meal.

This recipe has roots in Eastern European kitchens, where pickles and potatoes are staples that often find their way into comforting, rustic dishes. It’s a dish that feels both familiar and adventurous, bridging the gap between the creamy potato soups you know and the tangy, briny notes that make it stand out. Whether you’re a lifelong pickle fan or someone curious to try new flavor combinations, this soup will quickly become a favorite on your table.

Why You’ll Love Dill Pickle Potato Soup

Dill Pickle Potato Soup isn’t just another soup recipe—it’s a dish that keeps people talking long after the meal. Here’s why it’s worth adding to your cooking rotation:

• Unique flavor twist: The briny, tangy taste of dill pickles brings a fresh brightness to creamy potato soup.

• Comforting and hearty: Perfect for warming up on a cold day, with rich flavors and satisfying textures.

• Easy to prepare: Made with everyday ingredients you likely already have in your kitchen.

• Family-friendly: Kids love the creamy potato base, while adults enjoy the depth of flavor the pickles add.

• Budget-friendly: This soup relies on affordable staples like potatoes, broth, carrots, and pickles.

Ingredients for Dill Pickle Potato Soup

To bring this flavorful soup to life, you’ll need a combination of classic soup ingredients and the star of the show—dill pickles.

Ingredients

• 6 medium russet potatoes, peeled and diced

• 3 large carrots, peeled and sliced

• 2 celery stalks, diced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 4 cups vegetable or chicken broth

• 1 ½ cups dill pickles, chopped (plus ½ cup pickle juice)

• 1 cup sour cream

• 3 tablespoons all-purpose flour

• 4 tablespoons butter

• 1 teaspoon dried dill (or 2 tablespoons fresh dill)

• 1 bay leaf

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• Fresh dill or chopped pickles, for garnish

Step-by-Step Directions

Making Dill Pickle Potato Soup is a straightforward process, but the beauty of this recipe lies in how each step builds on the next to create a soup that is creamy, savory, and wonderfully tangy. By carefully following the method, you’ll ensure the flavors develop fully, the texture is spot-on, and the result is a hearty soup you’ll be proud to serve. Let’s break it down step by step.

1. Sauté the Aromatics

The foundation of any great soup begins with building layers of flavor, and that starts with the aromatics. Place a large soup pot or Dutch oven over medium heat and melt the butter. Once the butter has melted and begins to sizzle lightly, add in the chopped onions, diced celery, and sliced carrots. Stir the vegetables often, allowing them to soften and release their natural sweetness. This should take about 5–7 minutes.

As the vegetables cook, you’ll notice the onions turning translucent and the carrots becoming slightly tender. At this point, stir in the minced garlic and cook for another minute. Garlic cooks quickly, so keep an eye on it to make sure it doesn’t burn—it should become fragrant without turning brown. This combination of sautéed onions, celery, carrots, and garlic forms the aromatic backbone of the soup, giving it a savory depth that balances beautifully with the tangy pickles added later.

2. Add Potatoes and Broth

Now that the aromatics are ready, it’s time to add the hearty component: potatoes. Peel and dice your russet potatoes into even-sized chunks, which helps them cook evenly and break down slightly during simmering. Add the potatoes to the pot along with a bay leaf, which infuses the soup with a subtle earthy note.

Pour in the broth—either chicken or vegetable, depending on your preference—and give everything a good stir. Turn up the heat and bring the mixture to a boil. Once it reaches a rolling boil, reduce the heat to medium-low and let the soup simmer gently. This simmering stage takes about 15–20 minutes, just enough time for the potatoes to become fork-tender. Stir occasionally to prevent any vegetables from sticking to the bottom of the pot and to make sure the flavors combine evenly. The simmering process is key because it allows the starch from the potatoes to begin thickening the broth naturally, setting the stage for a creamy base.

3. Create the Sour Cream Mixture

While the soup simmers, it’s time to prepare the creamy thickener that gives this soup its rich consistency. In a small mixing bowl, whisk together the sour cream and flour until smooth and lump-free. The flour acts as a stabilizer, ensuring the sour cream blends into the hot soup without curdling or separating.

This step might seem small, but it’s crucial: adding sour cream directly to a boiling soup could cause it to break, leaving behind an unpleasant texture. By creating this smooth mixture first, you guarantee that the soup will have a silky finish. The tangy sour cream also works as a bridge, harmonizing the savory potatoes with the briny bite of pickles.

4. Stir in Pickles and Pickle Juice

Once the potatoes have reached tender perfection, it’s time to add the star ingredients: chopped dill pickles and pickle juice. Adding them at this stage ensures the pickles keep their distinct texture and tang without losing flavor during the long cooking process.

Pour in the chopped pickles and pickle juice, giving the soup an immediate burst of brightness. The acidity of the pickle juice cuts through the richness of the potatoes and sour cream, while the chopped pickles provide small pops of crunch that make each bite interesting. If you’re unsure how tangy you’d like your soup, start with less pickle juice and taste as you go—you can always add more later.

5. Thicken the Soup

Now it’s time to combine everything into a luscious, creamy soup. Lower the heat to prevent boiling, then slowly add the sour cream and flour mixture into the pot. Stir constantly with a whisk or wooden spoon to avoid clumps and ensure the sour cream blends smoothly with the hot broth.

As the mixture incorporates, the soup will begin to thicken slightly, becoming velvety and rich. Let it simmer on low heat for another 5 minutes, stirring occasionally. This allows the flour to cook out fully, removing any raw flavor, and gives time for the broth to absorb the tang of the pickles and the creaminess of the sour cream. Patience here is key—it’s what brings all the elements together into a balanced, cohesive dish.

6. Season and Finish

The final step is all about seasoning and presentation. Remove the bay leaf, which has already done its job infusing the broth. Taste the soup carefully before adding extra salt, since both broth and pickles can be quite salty on their own. Adjust the seasoning with salt and black pepper to suit your taste.

For that signature dill flavor, stir in dried dill or fresh chopped dill right before serving. Fresh dill offers a burst of brightness, while dried dill provides a more mellow herbal note—both work beautifully.

When ladling the soup into bowls, consider garnishing with an extra sprinkle of fresh dill or a few finely chopped pickles for added color and flavor. This final touch makes the soup as visually appealing as it is delicious, turning a humble bowl of potato soup into something truly special.

By following these steps carefully, you’ll end up with a Dill Pickle Potato Soup that’s creamy, hearty, and layered with complex flavors. Each step, from sautéing the aromatics to adding the finishing garnishes, plays an important role in achieving that perfect balance of savory warmth and tangy brightness that makes this soup so unforgettable.

Tips for Success

1. Choose the right pickles: Dill pickles are essential—avoid sweet pickles, as they change the flavor profile of the soup.

2. Balance the tang: Start with less pickle juice and add more gradually until the flavor feels right for your taste.

3. Make it vegetarian: Use vegetable broth instead of chicken broth.

4. Creaminess upgrade: For an even creamier soup, stir in a splash of heavy cream at the end.

5. Texture options: Leave some potato chunks whole for heartiness, or mash part of them with a spoon for a thicker consistency.

What to Serve with Dill Pickle Potato Soup

This soup can stand on its own, but pairing it with the right sides makes for a memorable meal.

• Crusty bread or dinner rolls: Perfect for soaking up the tangy broth.

• Grilled cheese sandwiches: The creaminess and crispy bread pair beautifully with the soup.

• Fresh garden salad: Balances the richness with light and refreshing greens.

• Roasted vegetables: A simple, flavorful side dish to round out the meal.

Variations to Try

One of the joys of cooking is making a recipe your own. Here are some fun ways to change up Dill Pickle Potato Soup:

• Add protein: Stir in shredded chicken, cooked bacon, or diced ham for extra heartiness.

• Cheesy twist: Add a cup of shredded sharp cheddar cheese for a creamy, tangy flavor boost.

• Spicy kick: Mix in a dash of hot sauce or red pepper flakes to give the soup heat.

• Low-carb option: Swap some of the potatoes for cauliflower to lighten the dish without losing creaminess.

• Herb lovers: Experiment with parsley, thyme, or chives alongside dill for extra layers of freshness.

Storage and Reheating

Like many soups, this one tastes even better the next day once the flavors have had time to meld.

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: This soup can be frozen, but keep in mind the sour cream may cause slight separation. To freeze, cool completely, transfer to freezer-safe containers, and store for up to 2 months.

• Reheating: Warm gently on the stovetop over low heat, stirring occasionally. If reheated in the microwave, use short intervals and stir to prevent uneven heating.

Frequently Asked Questions

Can I use homemade pickles?
Yes! Homemade dill pickles bring even more flavor and freshness to the soup. Just make sure they are dill-based, not sweet.

What kind of potatoes work best?
Russet potatoes are excellent because they break down and thicken the soup naturally. Yukon Golds are another great option for a creamier texture.

Do I have to add flour to the soup?
Flour helps thicken the soup, but you can skip it if you prefer a thinner broth. You could also use cornstarch or a gluten-free flour substitute.

Will the soup taste too sour?
Not at all. The sour cream and potatoes balance the pickle juice’s tang, leaving you with a creamy, well-rounded flavor.

Dill Pickle Potato Soup Recipe

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• Author: Michelle Davis
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Dill Pickle Potato Soup is a unique twist on classic potato soup, combining creamy potatoes with the tangy flavor of dill pickles for a comforting and memorable dish. It’s hearty, flavorful, and perfect for cozy nights, family dinners, or when you want to try something new that’s both simple and delicious.

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Ingredients

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• 6 medium russet potatoes, peeled and diced

• 3 large carrots, peeled and sliced

• 2 celery stalks, diced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 4 cups vegetable or chicken broth

• 1 ½ cups dill pickles, chopped

• ½ cup pickle juice

• 1 cup sour cream

• 3 tablespoons all-purpose flour

• 4 tablespoons butter

• 1 teaspoon dried dill (or 2 tablespoons fresh dill)

• 1 bay leaf

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• Fresh dill or extra chopped pickles, for garnish

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Instructions

• Melt the butter in a large soup pot over medium heat. Add onions, carrots, and celery, and sauté for 5–7 minutes until softened. Stir in garlic and cook for another minute.

• Add diced potatoes, bay leaf, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are tender.

• In a small bowl, whisk together sour cream and flour until smooth.

• Stir chopped dill pickles and pickle juice into the soup, letting the flavors combine.

• Slowly add the sour cream mixture into the hot soup, whisking to blend. Let it cook on low for 5 minutes until slightly thickened.

• Season with dill, salt, and pepper. Remove the bay leaf before serving. Garnish with fresh dill or chopped pickles.

Notes

• Use dill pickles only—avoid sweet pickles as they alter the flavor.

• Adjust the amount of pickle juice to your taste for more or less tang.

• For a vegetarian option, use vegetable broth instead of chicken broth.

• If you like extra creaminess, stir in a splash of heavy cream at the end.

• Leftovers taste even better the next day as the flavors develop more fully

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Michelle Davis