Creamy Dill Pickle Soup

Creamy Dill Pickle Soup combines grated dill pickles with potatoes, onions, celery, carrots, and garlic in a creamy broth that is perfectly seasoned.  Family and friends alike love this most unusual soup, and they appreciate its mild dill pickle flavor. 

This unusual soup is a must-try and one of my all-time favorites. The dill pickle taste in this soup is very subtle and never overpowering. The coriander, turmeric, and cumin really help tame and complement the dill pickle taste.  It is quick and easy to come together.  You can have this ready for your table in about 30 minutes.

How do you make Dill Pickle Soup?

Melt the butter over medium heat in a dutch oven or heavy stockpot.  Next, add the onions, celery, and carrots and cook for about 4-5 minutes.  Then add the garlic, coriander, turmeric, cumin, pepper, and dill weed. Cook for 1 minute, stirring constantly. Reduce heat to medium-low and sprinkle with flour, cooking for 2 minutes while stirring continuously.

Now stir in the chicken broth, pickles, and potatoes. Bring the mixture to a boil. Then simmer for 15-20 minutes or until the potatoes are fork tender. Finally, stir in the cream and cook for an additional 2-3 minutes or until the dill pickle soup is hot. Ladle into bowls and garnish with fresh dill. For best results, serve promptly.

Helpful tips for making Dill Pickle Soup

• For best results, use Yukon Gold or red-skinned as they are waxier than their Russet cousins, and they will not break down in the soup.
• This recipe calls for about three large dill pickles or about six mini dill pickles.  I personally like the mini dill pickles as they have fewer seeds.
• I grate the pickles using the small grate side of a box grater, but you can also chop them very finely.
• If you are watching your fat and calories, omit the cream.  The dill pickle soup will still be delicious, albeit not as white and a little less creamy.
• You can also substitute sour cream for the heavy cream but temper it by mixing it with a little of the hot soup to keep it from curdling and mix it in at the end. 
• Don’t forget to fish out and discard the bay leaves.  They are sharp on the edges and could cut your mouth or pose a choking hazard.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low. 
• Delicious additions to this soup are ham, crispy fried bacon, or Homemade Croutons.

This unusual delectable soup is easy, dependable, and quick enough for a weeknight meal.  Put the ingredients on your shopping list today and make your family a wholesome meal that you can feel great about.

Other soup recipes to try!

Creamy Dill Pickle Soup

Calling all pickle lovers! This creamy dill pickle soup combines dill pickles with onions, celery, carrots, and potatoes in a creamy chicken broth that has been seasoned with cumin, coriander, turmeric, and pepper.  The dill pickle flavor is very subtle, and it complements the vegetables and spices well. 

5 from 20 votes

Print Pin Rate

Course: Soup

Cuisine: Polish

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Calories: 457kcal

Author: Beth Pierce

Ingredients

• 4 tablespoons butter
• 1 medium sweet onion chopped
• 3 stalks celery chopped
• 3 carrots peeled and sliced in thin rounds
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon dill weed
• 3 tablespoons all purpose flour
• 6 cups low sodium chicken broth or chicken stock
• 1 cup finely grated dill pickles
• 1 1/2 lbs. Yukon Gold potatoes cut in small cubes
• 2 bay leaves
• 1/2 cup heavy cream whipping
• Kosher salt and fresh ground black pepper

Instructions

• Melt butter over medium heat in a dutch oven or heavy stock pot. Add onions, celery, and carrots and cook for 4-5 minutes, stirring several times. Add the garlic, cumin, coriander, turmeric, pepper, and dill weed. Cook for 1 minute, stirring constantly. Reduce heat to medium-low and sprinkle with flour, cooking for 2 minutes; stirring constantly.
• Stir in chicken broth, pickles, potatoes, and bay leaves, cooking for about 15-20 minutes; until the potatoes are soft. Stir in the cream. Cook for an additional 2-3 minutes; until the soup is hot. Season with kosher salt and fresh ground black pepper. Remove the bay leaves. Serve promptly.

Notes

• For best results, use Yukon Gold or red-skinned as they are waxier than their Russet cousins, and they will not break down in the soup.
• This recipe calls for about three large dill pickles or about six mini dill pickles.  I personally like the mini dill pickles as they have fewer seeds.
• I grate the pickles using the small grate side of a box grater, but you can also chop them very finely.
• If you are watching your fat and calories, omit the cream.  The dill pickle soup will still be delicious, albeit not as white and a little less creamy.
• You can also substitute sour cream for the heavy cream but temper it by mixing it with a little of the hot soup to keep it from curdling and mix it in at the end.
• Don't forget to fish out and discard the bay leaves.  They are sharp on the edges and could cut your mouth or pose a choking hazard.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.

Nutrition

Calories: 457kcal | Carbohydrates: 49g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 280mg | Potassium: 1442mg | Fiber: 7g | Sugar: 6g | Vitamin A: 9487IU | Vitamin C: 50mg | Calcium: 130mg | Iron: 4mg

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