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. A different take on the classic creamy potato soup, the addition of dill pickles and brine will have you cozying up to another bowl of this perfect soup. 

The first time I tried Polish dill pickle soup was in college at a restaurant in downtown St. Louis. As a pickle lover, 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? Never mind the nutritional benefits (source), pickles just give us that crunchy, salty tang we crave. This dill pickle soup recipe will warm you up and give you that zing you love about zesty dill pickles combined with the comfort of potato soup, especially in those cold winter months. And it’s one of those soups that tastes even better the next day!

I’ll show you how to make this traditional polish pickle soup with step-by-step photos below. Try making Fresh Milled Pierogis for another Polish dish.

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 to your creamy soup.

Variations and Substitutions

• Make a dairy-free version by leaving out the heavy cream
• Use vegetable broth or vegetable stock if you don’t have chicken stock or want to make a vegetarian version
• Adjust the pickle brine amount to your preference if you don’t want the extra salt
• Leave out the bacon and sauté veggies in butter or olive oil
• Top with a dollop of sour cream or shredded cheese to balance out the tang
• Add diced ham for a protein boost
• Add some cayenne pepper for a spicy kick
• Top with crunchy croutons
• Throw in spinach or kale to get in your greens

How to Store Your Creamy Dill Pickle Soup

Stored cooled leftovers in an airtight container in the fridge for 3-4 days. Make sure to cool the soup before freezing for 2-3 months. Thaw soup in the fridge the night before you plan to reheat. Reheat slowly to avoid scorching the cream. 

Why You Need to Try Dill Pickle Soup

Dill pickle soup isn’t just another recipe—it’s a comforting soup adventure in your kitchen! This classic polish soup dish proves that sometimes unexpected combinations like that dill flavor create the most delicious meals. It’s creamy, tangy, and packed with that umami you crave. You’ll also be the talk of the party or potluck if you bring this unique dish. 

This soup pairs well with a slice of crusty sourdough smothered in butter, grilled cheese sandwiches, sauerkraut, sausage, or even pierogis. Eric’s favorite way to eat this delicious dill pickle soup is actually for breakfast, with an over-easy egg and habanero cheddar shredded over the top!

Don’t just read about it—get cooking and discover one of your new favorite soup recipes! Let us know what you think in the comments below.

If you’re looking for another fun pickle recipe, try our Pickled Banana Peppers. Or try out our Chicken Tortilla Soup for another simple recipe.

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