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Dill Pickle Soup

Prep Time 10 mins
Total Time 30 mins
Servings 6 servings

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I know what you’re thinking.

This is just some crazy pregnancy craving that no one else would actually enjoy. That’s not true.

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I will admit, I was skeptical, too.

But when a friend posted on Facebook that she had made Dill Pickle Soup, I thought, “that’s too crazy not to try it.”

So I did some research and used some recipes from Dinner with Julie and Noble Pig for inspiration. I put it off for a long time, thinking it was going to be gross, and what was I going to take to work for lunch the next day if I didn’t have edible leftovers?

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But today was the day.

I told the husband I was making Dill Pickle Soup for supper today. He grimaced and said, “well at least if it sucks, I’m going out for wings later.” That’s how much faith he had in me.

In my head, and after reading through some recipes, I imagined a thick, creamy potato soup with a bunch of pickles in it. I didn’t know how that could be good. But after I added the pickles and brine to my cooked vegetables, I think I finally got it.

The smell of it is a lot like a borscht my mom and grandmothers used to make growing up. They are still very different, with the borscht being a tomato-based soup, with vegetables and cabbage flavoured with dill, and the dill pickle soup being a chicken broth and potato based soup, flavoured with the dill from the pickles and brine.

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Even after I sampled the broth, I tasted a lot of the same flavours coming through: the dill, the vegetables, the broth. And I started thinking maybe it’s not such a crazy idea after all.

So my nervous husband sat down to supper tonight. His anxiety didn’t last long.

Everyone’s bowl was refilled at least once. So, no, I’m not just a crazy pregnant woman. Dill Pickle Soup just became a regular occurrence in our house.

Dill Pickle Soup

4 from 2 votes
A traditional potato soup gets a flavour boost from chopped dill pickles and pickle brine. I dare you to try it! You might be surprised how good it is!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine American
Course Soup
Servings 6 servings
Calories 285kcal

Ingredients

  • 2 cups thinly sliced carrots
  • 5 medium potatoes diced small
  • 5 cups chicken broth
  • 1/2 tsp salt
  • 1 heaping cup finely diced dill pickles I used 6 garlic baby dills
  • 1/2 cup pickle brine
  • 1/4 tsp cayenne pepper
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 2 cups milk

Instructions

  • In a large pot, combine carrots, potatoes and broth and bring to a boil. Reduce to medium heat and cook about 10 minutes until veg are soft.
  • Add salt, pickles, brine and cayenne and continue cooking over medium heat.
  • In a large microwave-safe bowl, melt the butter. Whisk in the flour.
  • Whisk in the milk and microwave on high for 2 minutes (*watch closely so it doesn't boil over, and be sure to use a big enough bowl for the milk to bubble up and thicken). Whisk well, and return to the microwave for another 1 minute 45 seconds on high (again, watching closely). Milk should be thickened -- if not, return to the microwave for 30 seconds-1 minute at a time until thick.
  • Stir thickened milk into the pot. Add more salt or seasonings, to taste, if desired.

Nutrition Information

Calories: 285kcal | Carbohydrates: 40g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 1132mg | Potassium: 1108mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7540IU | Vitamin C: 17.8mg | Calcium: 134mg | Iron: 1.9mg

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Dill Pickle Soup
Prep time:
Cook time:
Total time:
Serves: 6 servings
A traditional potato soup gets a flavour boost from chopped dill pickles and pickle brine. I dare you to try it! You might be surprised how good it is!
Ingredients
  • 2 cups thinly sliced carrots
  • 5 medium-large potatoes, diced small
  • 5 cups chicken broth
  • 1/2 tsp salt
  • 1 heaping cup finely diced dill pickles (I used 6 garlic baby dills)
  • 1/2 cup pickle brine
  • 1/4 tsp cayenne pepper
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 2 cups milk
Instructions
  1. In a large pot, combine carrots, potatoes and broth and bring to a boil. Reduce to medium heat and cook about 10 minutes until veg are soft.
  2. Add salt, pickles, brine and cayenne and continue cooking over medium heat.
  3. In a large microwave-safe bowl, melt the butter. Whisk in the flour.
  4. Whisk in the milk and microwave on high for 2 minutes (*watch closely so it doesn’t boil over, and be sure to use a big enough bowl for the milk to bubble up and thicken). Whisk well, and return to the microwave for another 1 minute 45 seconds on high (again, watching closely). Milk should be thickened — if not, return to the microwave for 30 seconds-1 minute at a time until thick.
  5. Stir thickened milk into the pot. Add more salt or seasonings, to taste, if desired.

 

 

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Sharon says

    I DID make the soup according to directions but…if I may add a few comments/suggestions..why in your instructions did you not tell viewers that the milk should be room temperature and not cold…for if your milk is cold you have one B of a time whisking it smooth…also another suggestions …instead of all the hassle with using the mike for the thickened part why not just make it on the stove top where you can really monitor how thick it is ..also much better to do side by side to the pan you have your soup base in…as for the taste..I found it surprising in that it really does not have much flavor so I added additional salt and cayenne pepper

    • Moeksie says

      I used some chicken soup base for a bit more flavor and a bit more salt. And some dill weed and a bit more brine.YUM!! YUM!!

  2. Kelly says

    My husband and I love this soup, we always use the refrigerated kosher dill pickles. It had become a winter staple in our home. Thank you for the recipe!

  3. Joanne S says

    The deli near us makes this soup but I find it a bit heavy with oil so when I found this recipe I was thrilled! It is delicious! Our family are big dill lovers. I used garlic dill pickles and chopped up about a cup of fresh dill weed which I added at the end…Dill heaven!

  4. Amber says

    Tried this tonight after all the great reviews I seen and was super disappointed, I used vlasic pickles and juice so maybe thats where i went wrong but seriously it was the grossest thing I’ve had in my entire life! Really hoping this doesn’t put off my love for pickles 🙁

    • Ashley says

      That’s too bad Amber. The kind of pickles you use will make a big difference. I like to put dill in my soup to begin with, so we really enjoy it!

    • Ashley says

      That’s awesome! This is the first time I’ve used pickle brine for anything, but it has great flavour!

    • Ashley says

      I’d love to hear what you think Cassie! I put chopped pickles in mine but you could totally just use the brine!

  5. Khay says

    I found I love dill pickles with a good cheddar broccoli soup so this doesn’t sound crazy to me. It sounds worth a try.

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