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dill pickle soup

Dill Pickle Soup

Ever tried dill pickles in a soup? Originally from Poland, Dill Pickle Soup is a rich and creamy potato soup flavored with pickle juice and pickles.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine American, Eastern European
Servings 4 servings
Calories 362 kcal


  • 2 1/2 cups chicken broth
  • 2 cups peeled and chopped russet potatoes
  • 1 cup peeled and diced carrots
  • 1 leek, halved and sliced
  • 1/2 cup chopped dill pickles
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • 2 Tbsp water
  • 1 cup dill pickle juice
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp marjoram
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • pinch cayenne pepper
  • sliced dill pickles, sour cream, fresh dill, and cracked black pepper for topping


  • Combine the chicken stock, potatoes, carrots, and unsalted butter in a large dutch oven or pot. Bring the whole thing to a boil and cook until the potatoes and carrots are tender when poked with a fork, about 10-15 minutes. Add in the diced pickles and continue to boil.
  • Meanwhile, in a bowl stir together the sour cream, all-purpose flour, and water to make a paste which will thicken the soup. Add the mixture, about 1/4 cup at a time to the boiling hot broth while whisking constantly.
  • Once all the mixture is added in, turn the stove to medium heat and add in the dill pickle juice, Old Bay, marjoram, salt, black pepper, and cayenne powder and cook an additional five minutes.
  • Remove from the heat and top with fresh sliced pickles, chopped dill and a dollop of sour cream.


Calories: 362kcalCarbohydrates: 45gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 1212mgPotassium: 836mgFiber: 4gSugar: 5gVitamin A: 10950IUVitamin C: 42.1mgCalcium: 90mgIron: 2.5mg