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Close-up of a bowl of creamy yellow Dill Pickle Soup with chunks of potato, chopped dill pickles, carrots, and diced ham, garnished heavily with fresh dill.

Dill Pickle Soup

A tangy, creamy, comforting soup packed with tender potatoes, savory broth, and plenty of dill pickle flavor — perfect for pickle lovers and cozy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp butter
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 3 large potatoes peeled and diced
  • 1 cup grated dill pickles
  • 1 cup pickle juice
  • 1 tsp dried dill
  • 1 tsp paprika
  • 0.5 tsp black pepper
  • 0.5 tsp salt adjust based on pickle brine
Thickening & Finish
  • 1 cup sour cream
  • 2 tbsp all-purpose flour
  • 2 tbsp fresh dill chopped

Equipment

  • Large Pot

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook 4–5 minutes until softened.
  2. Add garlic and sauté for 1 minute.
  3. Pour in vegetable broth and bring to a boil. Add diced potatoes and cook 12–15 minutes until tender.
  4. Stir in grated pickles, pickle juice, dried dill, paprika, salt, and pepper. Simmer for 5 minutes.
  5. In a small bowl, whisk sour cream and flour until smooth.
  6. Gradually add the sour cream mixture to the soup, stirring constantly to avoid curdling.
  7. Simmer 3–4 minutes until slightly thickened.
  8. Remove from heat and stir in fresh dill before serving.

Notes

Adjust salt carefully — pickle brine can vary significantly in saltiness.