Dill Pickle Soup

The first time I tasted dill pickle soup, I wasn’t entirely sure what I expected. Something briny, maybe… or overly sharp. But no – it surprised me in the gentlest way. The steam carried that unmistakable pickle tang, sure – but wrapped inside it was a warmth, a creaminess, something so comforting I literally lingered over the bowl to smell it before even picking up my spoon. And once I did? Soft little cubes of potato floated alongside those chewy-sour pockets of diced pickle, the broth smooth and light but rich, too. It reminded me of winters at my grandmother’s – not her exact recipe, but that same kind of cozy. Odd and familiar all at once.

Why You’ll Crave It

• It’s not just sour – it’s vibrant, creamy, and balanced in a really surprising way
• A lovely dinner for colder nights when you’re tired of the same chicken noodle
• It calls for simple pantry ingredients but doesn’t taste “simple” at all
• Easy to tweak – more cream, less cream, more pickles… it’s forgiving
• A conversation starter, if you’re serving guests who think soup can’t be exciting

The first time I made this, I actually had to warm it up again because I spent ten whole minutes just tasting spoonfuls “to check” the flavor balance.

What You’ll Need

• 1 tbsp butter: salted is fine, just enough to get the aromatics glossy and aromatic
• 1 small onion, diced: look for something sweet or yellow, nothing too sharp
• 2 cloves garlic, minced: fresh does better than jarred here, if you’re up for it
• 3 cups chicken broth: homemade if you have it, otherwise a good-quality boxed one works well
• 2 cups diced potatoes: something waxy like Yukon Golds, peeled or not (I don’t bother)
• 1 cup diced dill pickles: crunchy ones, not those soft floppy kinds – and not bread & butter style
• 1 cup pickle juice: straight from the jar, no need to skim or strain
• 1 tsp dried dill: or more if you’re a dill person like me
• 1 cup heavy cream: or half-and-half if you prefer it lighter
• Salt and pepper: to your taste – the broth and pickles already add a salty note, so go slow

Easy How-To

Start with the aromatics

Get your butter melting in a medium pot on medium heat. Throw in the onions and stir gently for a few minutes until they’re soft and a little translucent – not brown, just sweet-smelling. Toss in your garlic and give it just 30 seconds or so to open up the fragrance.

Add the hearty stuff

Stir in the diced potatoes and let them seal up in that oniony butter for a few moments. Then pour in the broth, and bring everything to a soft simmer. You’re halfway to soup right now.

Time for the pickles

Add the diced pickles and the pickle juice. I know it smells pretty punchy at this stage, but don’t worry – it mellows as it cooks. Sprinkle in your dried dill and stir. Simmer for about 12-15 minutes until the potatoes are fork-tender.

Make it silky

When the vegetables are ready, lower the heat and add in the heavy cream. Stir gently and let the whole thing warm a few minutes more. Don’t let it boil now – just a shimmer is enough.

Blend (or don’t)

Some people like the soup smooth. I actually prefer leaving it chunky, but sometimes I buzz an immersion blender through half of it to strike a nice balance. Totally your call.

Final taste check

Now’s the time to tweak. A bit more pickle juice if it’s not tangy enough, a grind of pepper or extra pinch of salt if needed. It should taste gentle, savory, and bright.

Serve and garnish

Ladle into bowls and top with a little chopped fresh dill if you have it. Croutons are lovely here, or even toasted bread rubbed with garlic.

Good to Know

• If you’re nervous about too much pickle flavor, start with half the juice and add more later
• Leftovers taste even better the next day – the flavors kind of “settle in”
• This is surprisingly good with a grilled ham and cheese sandwich on the side

Serving Ideas

• With something crunchy – garlic bread, croutons, or even pretzel rolls
• Top with a drizzle of chilled sour cream and sprinkle of smoked paprika for drama
• Serve in small cups as an unexpected starter at a dinner party (people ask about it, I promise)

Top Tricks

• Don’t boil the soup after adding cream – it could split and turn grainy
• If it gets too thick, just loosen it with more broth or even a splash of pickle juice
• You can sauté celery and carrots with the onions for a more classic “soup base” feel

Frequently Asked Questions

Can I use fresh dill instead of dried?

Yes, absolutely – use about 1 tablespoon chopped fresh dill. Add it right at the end so it doesn’t lose its punch.

Is dill pickle soup really sour?

Not as much as you’d think. It’s tangy, yes, but the cream rounds it out beautifully. You can control the sharpness by using less pickle juice if that’s your preference.

Can I make this soup vegan?

Sure. Use olive oil instead of butter, swap in vegetable broth, and a rich oat-based or cashew cream works nicely in place of dairy.

How long does dill pickle soup keep?

About 3-4 days in the fridge. Tight container, reheat gently. It’ll thicken a bit, but just stir in a splash of broth or water when warming up.

Can I freeze it?

Yes – though the cream may separate a little when thawed. A good stir and slow reheating usually brings it back together well enough.