This creamy dill pickle soup offers a delightful blend of tangy, savory, and comforting flavors perfect for any season.
Packed with fiber-rich vegetables and wholesome potatoes, it delivers satisfying nourishment with moderate protein and healthy fats from sour cream and butter.
Quick to prepare, it’s a flavorful, easy, and cozy option for weeknight dinners or meal prep.
Flavorful Dill Pickle Soup
Equipment
- 1 large soup pot
Ingredients
- 3 tbsp salted butter
- 1 medium yellow onion diced
- 3 celery ribs diced
- 1 medium carrot finely diced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 3 medium Yukon gold potatoes about 1 pound, diced
- 1 ¼ cups finely diced dill pickles
- ½ tsp dried dill
- 1 tsp cornstarch optional
- ⅔ cup sour cream plus extra for garnish
- 2 tbsp fresh dill optional, for garnish
Instructions
- Preparing the Aromatic Base: Begin by placing a large soup pot over medium heat. Add 3 tablespoons of salted butter, allowing it to melt slowly so it coats the bottom of the pot evenly. Once melted, add the diced yellow onion, diced celery ribs, and finely diced carrot. Stir gently to combine, letting the vegetables cook until the onion becomes translucent and tender, about 5–7 minutes. This stage builds a flavorful foundation for the soup.
- Creating the Roux for Thickness: Sprinkle 2 tablespoons of all-purpose flour evenly over the softened vegetables. Stir continuously for about 1 minute to cook the flour, ensuring it loses any raw taste while blending with the butter and vegetables. This roux will give the soup a creamy texture and help bind the flavors together without the need for heavy cream.
- Adding the Broth and Potatoes: Gradually pour in 4 cups of chicken broth, stirring constantly to prevent lumps from forming. Once combined, add the diced Yukon gold potatoes (about 3 medium potatoes, roughly 1 pound). Yukon golds are ideal here for their creamy texture and ability to hold shape while softening, adding heartiness to the soup.
- Incorporating Pickles and Dill: Add 1 ¼ cups of finely diced dill pickles and ½ teaspoon of dried dill to the pot. Stir well so the pickles and dill are evenly distributed. The pickles will infuse the broth with a tangy depth while the dried dill enhances the soup’s signature flavor profile.
- Simmering for Flavor Development: Increase heat to bring the mixture to a gentle boil, then reduce to low heat. Cover the pot with a lid and simmer for 30 minutes, allowing the potatoes to soften completely and the flavors to meld together. Stir occasionally to ensure even cooking and prevent sticking at the bottom.
- Mashing for Creamy Texture: Once the vegetables are tender, uncover the pot. Use a potato masher to gently mash some of the potatoes directly in the pot. This step thickens the soup naturally while maintaining a slightly chunky texture, giving a satisfying mouthfeel. You may choose to mash more or less depending on your preference.
- Enriching with Sour Cream: Lower the heat to a gentle simmer. Stir in ⅔ cup of sour cream gradually, blending it thoroughly so the soup becomes creamy and smooth without curdling. If you prefer a slightly thicker consistency, dissolve 1 teaspoon of cornstarch in a small amount of cold water and stir it in at this stage, cooking for an additional 2–3 minutes.
- Final Taste and Adjustments: Taste the soup and adjust seasoning if needed — adding a pinch of salt or pepper to your liking. Keep in mind that the pickles add natural saltiness, so taste before adding extra salt.
- Serving and Garnishing: Ladle the soup into bowls while warm. Add a dollop of sour cream to each serving and sprinkle with fresh dill for a bright, fresh finish. This garnish enhances both the visual appeal and the aromatic quality of the dish.
- Storage and Enjoyment: Enjoy immediately for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months. Reheat gently over low heat to preserve texture and flavor.
Notes
- Pickle Choice Matters: For best results, use Polish brine-style dill pickles or low-vinegar dill pickles. These offer a balanced tang without overpowering the soup.
- Vegetable Variations: Carrot and celery add depth, sweetness, and extra nutrition, but you can adjust quantities to your taste.
- Texture Control: Mashing more or fewer potatoes changes the soup’s thickness; experiment to suit your preference.
- Sour Cream Tip: Use full-fat sour cream for creaminess and a richer flavor, or opt for Greek yogurt for a lighter version with added protein.
- Serving Flexibility: This soup works beautifully as a standalone meal or as part of a multi-course dinner.
Chef’s Secrets For Perfect Soup
The key to an outstanding dill pickle soup lies in balancing tang, creaminess, and texture.
Start with fresh vegetables to build a flavorful base, and cook them gently to preserve their natural sweetness.
Choosing Yukon gold potatoes gives the soup a velvety body while maintaining structure.
Mashing some potatoes in the pot rather than blending entirely creates a comforting rustic texture.
When adding sour cream, lower the heat to avoid curdling and stir gently for a smooth finish.
Finally, seasoning at the end allows you to tailor the flavor to your liking while letting the pickles’ natural saltiness shine.
Serving Suggestions For Dill Pickle Soup
Dill pickle soup shines when served with fresh bread or a crunchy side.
Pair it with crusty sourdough bread, rye bread, or buttery biscuits to complement its tangy creaminess.
For a heartier meal, add a simple side salad with crisp greens and a light vinaigrette.
Garnish each bowl with extra fresh dill and a dollop of sour cream to enhance both aroma and presentation.
This soup also works beautifully as part of a lunch spread or served alongside grilled sandwiches for a satisfying, balanced meal.
Storage Tips For Best Quality
Store leftover dill pickle soup in an airtight container in the refrigerator for up to four days.
For longer storage, freeze in a sealed container for up to six months.
When reheating, use a gentle simmer rather than high heat to preserve texture and flavor.
Avoid reheating directly in the microwave at high power, as sour cream can curdle.
Stir gently during reheating and add a splash of broth if the soup becomes too thick.
Always garnish freshly before serving for the best experience.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Substitute vegetable broth for chicken broth and use plant-based butter or olive oil instead of salted butter. You may also add extra vegetables for depth and texture.
2. Can I use regular pickles instead of brine-style?
You can, but brine-style dill pickles deliver the best balance of flavor. Regular pickles with higher vinegar content may make the soup tangier, so taste and adjust seasoning accordingly.
3. How can I make this soup thicker or creamier?
For a thicker soup, mash more of the potatoes or add an extra tablespoon of flour during the roux stage. To make it creamier, increase the sour cream slightly or stir in a splash of heavy cream before serving.
4. Can this soup be made ahead of time?
Yes. You can prepare the soup up to a day in advance and refrigerate it. Reheat gently, adding a bit of broth if needed, and garnish before serving for freshness.
5. What is the best way to garnish dill pickle soup?
Fresh dill and a dollop of sour cream make a classic garnish. You can also add chopped chives, crispy bacon bits, or a sprinkle of paprika for extra flavor and texture.
