Creamy Dill Pickle Soup

A tangy, creamy potato soup brightened by dill pickles—this unexpected winter warmer is rich, satisfying, and bursting with flavor.

I first made this soup on a chilly evening and it quickly became a family favorite for its unique flavor and comforting texture.

Ingredients

• Unsalted butter: 2 tbsp
• Onion: 1 medium, finely chopped
• Carrots: 2 large, peeled and diced
• Celery stalks: 2, diced
• Russet potatoes: 3 medium, peeled and diced
• Vegetable broth: 4 cups
• Whole milk: 1 cup
• Sour cream: 1 cup
• All-purpose flour: 2 tbsp
• Dill pickles: 1 cup, finely chopped
• Pickle brine: 1/2 cup (from the jar)
• Fresh dill: 2 tbsp, chopped (or 1 tbsp dried dill)
• Bay leaf: 1
• Dried thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1:

In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery cook until softened, about 5 minutes.

Step 2:

Stir in the potatoes and cook for 2 minutes.

Step 3:

Add the vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

Step 4:

In a small bowl, whisk together the flour and milk until smooth. Stir this mixture into the soup and simmer until slightly thickened, about 5 minutes.

Step 5:

Remove the bay leaf. Stir in the chopped pickles, pickle brine, and dill. Let simmer for 5 minutes.

Step 6:

Turn off the heat. Whisk the sour cream in a separate bowl with a ladleful of hot soup to temper, then stir into the pot.

Step 7:

Season with salt and pepper to taste. Serve hot, garnished with extra dill if desired.

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My family loves gathering around the table for this soup especially on cold evenings, sharing stories and warm bowls.

Notes

Serve with rye bread or crusty rolls for a complete meal. Adjust seasoning to suit taste preferences.

Allergen Information

Contains milk and sour cream dairy. Contains wheat flour. Always check pickle and broth labels for hidden allergens.

Nutritional Information

Calories: 285 per serving. Total Fat: 13 g. Carbohydrates: 36 g. Protein: 6 g.

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This creamy dill pickle soup delivers warmth and tang in every spoonful, perfect for winter menus.

Common Questions About Recipes

→ What vegetables are used in this soup?

Onions, carrots, celery, and russet potatoes form the vegetable base, providing a hearty and flavorful foundation.

→ How does pickle brine affect the flavor?

Pickle brine adds a subtle tanginess that balances the creaminess and enhances the soup’s bright, savory notes.

→ Can I make this dish vegan-friendly?

Yes, substitute plant-based butter, milk, and sour cream to maintain the creamy texture without dairy.

→ What herbs complement this soup best?

Fresh or dried dill is key, along with bay leaf and dried thyme, which add depth and aroma to the flavor profile.

→ How long does it take to prepare this dish?

Preparation takes about 15 minutes, followed by 35 minutes of cooking, totaling roughly 50 minutes.