Creamy Dill Pickle Soup is one of those unexpectedly delicious comfort foods I turn to when I want something warm, tangy, and totally unique. It’s creamy, rich, and full of bold pickle flavor with just the right balance of saltiness and spice. Made with potatoes, broth, sour cream, and plenty of chopped dill pickles, this soup is surprisingly hearty and perfect for pickle lovers like me.

Why You’ll Love This Recipe

I love how this soup takes something as simple as a dill pickle and transforms it into a warm, creamy bowl of comfort. It’s packed with flavor, yet comes together with pantry staples and everyday ingredients. The creaminess balances the briny pickles beautifully, and the potatoes give it a satisfying texture. If I want something that’s cozy, quirky, and totally crave-worthy, this soup always delivers. Creamy Dill Pickle Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter or olive oil
Onion, finely chopped
Garlic, minced
Potatoes, peeled and diced
Carrots, shredded or finely chopped
Dill pickles, chopped
Pickle juice
Vegetable or chicken broth
Sour cream
All-purpose flour
Salt and black pepper
Dried or fresh dill
Optional: crushed red pepper flakes, celery, or heavy cream for extra richness

Directions

I start by melting butter in a large pot and sautéing the onion and garlic until soft and fragrant.
I add the carrots, potatoes, broth, and a bit of salt and pepper, then simmer until the potatoes are fork-tender.
While that cooks, I stir the flour into the sour cream to make a smooth paste.
Once the potatoes are soft, I stir in the chopped pickles and pickle juice, letting everything simmer gently for a few more minutes.
I temper the sour cream mixture by slowly adding a bit of the hot broth to it, whisking constantly, then stir it into the soup to make it creamy and thick.
I finish with fresh dill, adjust seasoning to taste, and serve hot — sometimes with crusty bread or a sprinkle of extra chopped pickles on top.

Servings and timing

This recipe makes about 4 to 6 servings and takes around 35–40 minutes from start to finish. It’s perfect for lunch or a light dinner, especially on chilly days.

Variations

I stir in a splash of heavy cream for a richer texture.
I use Greek yogurt instead of sour cream for a tangy twist.
I add celery or leeks along with the onion for more depth.
I make it vegetarian with veggie broth, or use chicken broth for added flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup gently on the stovetop or microwave, stirring occasionally. If it thickens too much, I add a splash of broth or water to loosen it. I don’t freeze this soup, since the sour cream base may separate after thawing. Creamy Dill Pickle Soup

FAQs

What kind of pickles work best?

I use classic dill pickles — the kind in brine, not sweet pickles. Whole pickles or spears work best when chopped fine. I avoid bread-and-butter or sweet gherkins.

Is the soup really sour?

It’s tangy, but not overwhelmingly sour. The sour cream and potatoes mellow out the sharpness of the pickles and juice. I adjust the pickle juice amount depending on how bold I want it.

Can I make it dairy-free?

Yes, I use a dairy-free sour cream alternative and skip the flour (or use a gluten-free thickener like cornstarch) for a creamy, plant-based version.

Is it supposed to be thick?

It’s creamy and slightly thick, thanks to the sour cream and flour mixture. If I prefer a thinner soup, I just reduce the flour or add more broth.

What should I serve with it?

I like serving it with crusty bread, garlic toast, or a grilled cheese sandwich. It also pairs well with a simple green salad on the side.

Conclusion

Creamy Dill Pickle Soup is a flavorful, comforting dish that’s a little unusual — in the best way. It’s bold, briny, and beautifully balanced by creamy potatoes and sour cream. Whether I’m a lifelong pickle fan or just want to try something different, this soup is a surprisingly cozy and satisfying recipe I always enjoy revisiting.

Creamy Dill Pickle Soup

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4‑6 servings
Category: Soup
Method: Stovetop
Cuisine: American / Polish‑inspired

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Description

Creamy Dill Pickle Soup is a warm, tangy, and comforting soup featuring chopped dill pickles, pickle juice, potatoes, broth, and sour cream — all blended into a rich, creamy bowl of flavor that’s especially perfect for pickle lovers.

Ingredients

2 Tbsp butter or olive oil
1 yellow onion, finely chopped
2 carrots, shredded or finely chopped
2 celery stalks, sliced (optional)
4 cloves garlic, minced
4 cups vegetable or chicken broth
3 cups potatoes, peeled and diced
1 to 1½ cups chopped dill pickles (about 4–5 large pickles)
½ cup to 1 cup pickle juice (adjust to taste)
½ cup sour cream
2 Tbsp all‑purpose flour (optional, for thickening)
2 Tbsp fresh dill (or 1 Tbsp dried dill)
Salt and black pepper, to taste
Optional: crushed red pepper flakes, heavy cream for extra richness

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Instructions

Heat butter or oil in a large pot over medium heat. Sauté onion (and celery if using) until softened, about 4–5 minutes.
Add carrots and garlic and cook for another 1–2 minutes until fragrant.
Pour in the broth and add the potatoes. Season with salt and pepper. Bring to a gentle simmer and cook until potatoes are fork‑tender, about 12–15 minutes. (This matches the preparation from one version of the recipe.) :contentReference[oaicite:0]{index=0}
Stir in the chopped dill pickles and the pickle juice, then simmer for another 2–3 minutes to blend flavors.
In a small bowl, mix sour cream and flour until smooth (if using the flour thickener). Slowly whisk in a bit of the hot soup liquid to temper the sour cream mixture, then stir it back into the pot. (Referenced in the recipe methods.) :contentReference[oaicite:1]{index=1}
Turn off heat (or reduce to low). Stir in fresh dill (or dried), and taste and adjust seasoning — add more pickle juice or broth if needed to adjust tang or salt.
Serve hot, optionally topped with extra dill, pickle slices, or a splash of cream.

Notes

Use classic dill pickles (not sweet or bread‑and‑butter types) for the proper tangy profile. :contentReference[oaicite:2]{index=2}
If you want a thinner soup, omit or reduce the flour thickener and add more broth. :contentReference[oaicite:3]{index=3}
For a dairy‑free version, use a dairy‑free sour cream substitute and skip the flour thickening (or use cornstarch). :contentReference[oaicite:4]{index=4}
Leftovers store in the fridge for up to 3 days. Reheat gently, adding extra broth or water if the soup has thickened too much.
Freezing is not recommended if you’ve used sour cream and potatoes together, as texture may change.