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Dill Pickle Soup


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  • 5-1/2 cups chicken broth
  • 1-3/4 pounds russet potatoes, peeled and quartered
  • 2 cups chopped carrots (smaller dice)
  • 1 cup chopped dill pickles (smaller dice - about 3 large whole dills)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup sour cream
  • 1/4 cup water
  • 2 cups dill pickle juice
  • 1-1/2 tsp Old Bay seasoning
  • 1/2 tsp table salt
  • 1/2 tsp coarsely ground pepper
  • 1/4 tsp cayenne pepper


Servings 6


Step 1

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil

In a medium bowl, stir together flour, sour cream and water, making a past. Vigorously whisk sour cream mixture ( 2 TB at a time)into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)

Add pickle juice, Old Bay, Salt, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

**(All pickle juice is not created equal. Some is saltier so taste soup before adding final seasonings)

*Old Bay Seasoning Recipe ( 1 TB celery salt, 1/4 tsp paprika, 1/8 tsp cayenne pepper, 1/8 tsp black pepper, 1 pinch dry mustard, 1 pinch nutmeg, 1 pinch cinnamon

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