1. What kind of pickles are best for this soup?

Use brine-cured dill pickles. Or try sweet pickles or bread-and-butter pickles, which will change the tangy flavor profile. Kosher dill pickles are a good option.

2. Can I make this soup vegan?

Absolutely! Replace the butter with olive oil and the heavy cream with coconut or cashew cream. Start with vegetable broth.

3. Another question you might ask is: can I freeze dill pickle soup?

Yes! This soup freezes well. Just let it cool completely and then transfer it to an airtight container. When reheating, stir well, as the texture will change a bit.

4. What other vegetables could I include?

Celery, leeks or carrots would work well in adding to the flavors as well. Just cut them small and add them with the onions.

5. Are there any substitutes for the potatoes?

For a lower-carb version, substitute cauliflower florets for the potatoes.

6. How long does this soup keep?

Keep it in a sealed container in the fridge. It’s best eaten within 3 to 4 days.

Easy Creamy Dill Pickle Soup

Ingredients

Scale

Here’s everything you’ll need for this dill-icious dish:

4 cups chicken or vegetable broth
4 medium potatoes, diced
1 cup grated dill pickles (use your favourite brine-packed pickles)
1 cup pickle juice
1 medium onion, finely chopped
2 tablespoons butter (or olive oil for a vegan option)
3 cloves garlic, minced
1 cup heavy cream (swap with coconut cream or cashew cream for vegan)
2 tablespoons all-purpose flour or cornstarch (for thickening)
1 teaspoon dried dill (or 2 tablespoons fresh dill, chopped)
Salt and pepper, to taste

Optional Garnishes:

Fresh dill sprigs
Sour cream or yogurt drizzle
Crumbled bacon bits (for a non-vegetarian twist)

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Instructions

Step 1: Sauté the Base

In a large pot over medium heat, heat your butter or olive oil.
Add the sliced onion and minced garlic, and sauté until soft and aromatic (about 3 minutes).

Step 2: Cook the Potatoes

Add the cubed potatoes to the pot and cover with chicken or vegetable broth.
Cover and bring to a boil, then reduce the heat and simmer until potatoes are tender (roughly 15 minutes).

Step 3: Add the Pickle Flavor

Fold in the grated dill pickles and pickle juice. Cook for 5 more minutes to allow the flavors to combine.

Step 4: Add the Creamy Goodness

Whisk the cream with the flour or cornstarch until smooth to make a slurry. Gradually add this mixture to the soup, stirring continuously to prevent lumps.
Stir in the dill (dried or fresh) and season with salt and pepper to taste.

Step 5: Blend (Optional)

If you want it to be velvety, partially blend the soup with an immersion blender. Leave some chunky bits of potato for texture.

Step 6: Serve

Spoon the soup into bowls and garnish with your choice of toppings. Serve hot, and see how fast it disappears!

Notes

How to Serve Creamy Dill Pickle Soup

This hearty soup is a meal in itself, but here are a few pairing options to elevate your dining experience:

Side of Crusty Bread: Perfect for soaking up every last drop.
Grilled Cheese Sandwich: A classic pairing that adds an indulgent touch.
Green Salad: Balance the richness of the soup with a fresh salad on the side.
Pierogi or Polish Sausages: Stick with the Eastern European theme if you’re feeling adventurous.

Nutrition Information (Per Serving)

Calories: ~250
Protein: 5g
Carbohydrates: 35g
Fat: 10g
Fiber: 4g
Sodium: ~900mg (note that this may vary depending on the pickles and juice used)

This information is approximate and depends on the specific brands and products you use.

Author: Susan M
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Snacks
Method: Stovetop
Cuisine: Eastern European / Comfort Food
Diet: Vegetarian