Easy Dill Pickle Soup Recipe: Creamy & Tangy

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We LOVE pickles in our house and they aren’t just for sandwiches and charcuterie! Dill pickle soup might sound unusual, but it’s a hidden gem that’s been in Eastern European kitchens for generations. 

I first tried dill pickle soup in college at a restaurant in downtown St. Louis. I went back for this delightfully tangy dish as often as I could but I determined to make my own version at home so I could have it anytime I got a craving.

Why Put Pickles in a Soup? Nevermind the nutritional benefits (source), pickles just give us that crunchy, salty tang we crave. This soup will warm you up and give you that zing you love about zesty dill pickles combined with the comfort of potato soup. And it’s one of those soups that tastes even better the next day!

What You’ll Need:

• Dutch Oven or Large Soup Pot
• Immersion Blender
• Spatula
• Knife
• Cutting Board

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Ingredients:

• 4-6 Celery Stalks, chopped
• 10-12 Medium Russet Potatoes, diced
• 1 Small Onion, chopped
• 3-4 Garlic Cloves, minced
• 8 Slices of Bacon, cooked and chopped
• 4 Large Carrots, shredded
• 1/4 Cup Sourdough Discard (or flour)
• 2 Cups Chicken Bone Broth or Stock
• 1.5 Cups Dill Pickle Juice
• 2 Cups Water
• 1 Cup Heavy Cream
• 3 TBSP Dried Dill Weed
• 1 TBSP Garlic Powder
• 1 tsp Salt
• 1/2 tsp Mustard Powder
• 1/2 tsp Ground Pepper
• 1/4 tsp Ground Turmeric
• 1/4 tsp Cayenne, optional
• 5-6 Small Dill Pickles, chopped

Instructions for Dill Pickle Soup:

1. Chop bacon slices and heat dutch oven over medium on stovetop
2. Cook bacon until slightly crispy then set aside to use later
3. While bacon is cooking chop potatoes, celery, onion, and garlic and shred carrots
4. Remove excess bacon grease from dutch oven, leaving some for sauteing vegetables
5. Turn heat to medium-low and add onion and celery to pot
6. Sauté for 2-3 minutes then add garlic, and spices stirring well
7. Add sourdough discard to pot and stir to coat all vegetables, cooking for a minute to make a roux
8. Add broth, pickle juice, and water
9. Turn heat up to medium-high and add potatoes and carrots
10. Cover and bring soup to a light boil, simmering until potatoes are fork tender, about 20 minutes
11. Remove from heat and slowly stir in heavy cream
12. Using the immersion blender pulse to thicken soup to desired consistency
13. Mix in chopped bacon and pickles

Notes:

• When you add sourdough to make roux, make sure to stir well so the discard doesn’t burn to the pot
• We like to blend our soup just a little bit to leave it chunkier, but you can blend until smooth or not at all
• Top each bowl with bacon and pickles instead of mixing into the pot
• Chopped bacon and pickles are optional, but they really enhance the soup!
• Top each bowl with a dash of cayenne instead of adding to the entire pot

Let Me Show You How to Make Dill Pickle Soup

Chop bacon slices and heat dutch oven over medium on stovetop. Cook bacon until slightly crispy then set aside to use later. While bacon is cooking chop potatoes, celery, onion, and garlic and shred carrots. Remove excess bacon grease from dutch oven, leaving some for sauteing vegetables.

Turn heat to medium-low and add onion and celery to pot. Sauté for 2-3 minutes then add garlic, and spices stirring well.

Add sourdough discard to pot and stir to coat all vegetables, cooking for a minute to make a roux.

Add broth, pickle juice, and water.

Turn heat up to medium-high and add potatoes and carrots. Cover and bring soup to a light boil, simmering until potatoes are fork tender, about 20 minutes.

Remove from heat and slowly stir in heavy cream.

Using the immersion blender pulse to thicken soup to desired consistency.

Mix in chopped bacon and pickles.

Dill pickle soup isn’t just another soup recipe—it’s a culinary adventure in your kitchen! This dish proves that sometimes unexpected combinations create the most delicious meals. Don’t just read about it—get cooking and discover your new favorite comfort food!

Eric’s favorite way to eat this soup is actually for breakfast, with an over-easy egg and habanero cheddar on top!

If you’re looking for another fun pickle recipe, try our Pickled Banana Peppers.

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