Dill Pickle Soup

Dill pickle soup made with potatoes, carrots, and pickles is creamy, filling, and full of that delicious dill pickle tang we all love!

This pickle soup recipe is so fun to make and such a unique dish. It combines familiar soup favorites like potato, carrot, and celery with the surprisingly delicious zing of dill pickles. Serve it with grilled cheese sandwiches and chocolate shortbread cookies!

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Dill Pickle Soup

Dill Pickle Soup Ingredients

• Butter – Salted. 
• Carrots – Peeled and diced. 
• Celery – Chopped. 
• Onion – I prefer sweet yellow or white onion, diced. 
• Garlic – Minced. Fresh will give the most robust flavor, but jarred garlic works too. 
• Flour – For thickening. (See notes for making this gluten-free).
• Pickle brine – The juice from the pickle jar. You’ll want to use dill pickles. 
• Broth – My preference is chicken broth but vegetable broth works as well for a vegetarian version. 
• Potatoes – Russet, peeled and cubed. 
• Cream – Heavy cream or heavy whipping cream.
• Pickles – Dill pickles sliced or chopped. 

How do you make soup with dill pickles? (step-by-step)

⭐ First, melt butter in a large pot over medium heat. Add carrots, celery, and onion and cook until the vegetables are tender and the onions are translucent. Add the garlic and cook until fragrant.

⭐ Next, sprinkle in the flour and cook, stirring. Add the pickle brine and stir until thickened.

⭐ Then, pour in the broth and add the potatoes. Bring to a simmer and let cook, stirring occasionally, until the potatoes are tender. If desired, blend half of the soup.

⭐ Finally, stir in the cream, add the pickles, and heat through.

Slow Cooker Dill Pickle Soup

To make this in a slow cooker, add everything except the heavy cream, pickles, and flour to your crock pot. Give it a good stir, then cover and allow to cook until simmering and the potatoes are fork tender. if desired, blend about half the soup.

To thicken, create a cornstarch slurry and whisk it in. (Do not use the flour.) Before serving, slowly whisk in heavy cream.  Stir in chopped pickles at the end. 

Instant Pot Dill Pickle Soup

To make this in an instapot, using saute mode melt butter and add carrots, celery, and onion. Cook until the vegetables are tender and the onions are translucent. Add the garlic and cook until fragrant.

Sprinkle in the flour and stir. Add the pickle brine and stir until thickened. Pour in the broth and add the potatoes. Cover and set to sealing. Cook on high (manual) for 10 minutes, then allow a 10 minute natural pressure release. 

Quick release the remaining pressure and, if desired, blend about half the soup. Stir in the cream then the chopped pickles. 

Preparation

Can you make pickle soup ahead of time?

You can fix it a few days in advance. The pickles will lose some of their bite, but it will still taste delicious.

Whisk frequently over low to medium heat when reheating. Or heat in a microwave on high heat in 60 second increments. 

What kind of pickles?

Definitely dill pickles!  The bright green unrefrigerated ones in the glass jars will give you a sharper more tangy flavor, while the artisan dill pickles typically found in the refrigerated section will make a milder, more subtly flavored soup. 

Either kind can be used, depending on your preference. 

Can I skip the flour?

Yes! If you want to make this gluten-free, skip the flour and thicken by either blending the cooked potatoes or by adding a cornstarch or arrowroot slurry while it’s simmering. 

Storage and leftovers

How long does it last?

The leftover soup will last 4-5 days in the refrigerator. Make sure to cover it tightly and don’t put in the refrigerator super hot (it will raise the temperature of your fridge!). 

Can you freeze pickle soup?

Yes!  The key to freezing this soup is to allow it to thaw completely before reheating and then to reheat slowly over low heat.  This will help avoid a grainy texture from the dairy. 

I still think it’s best served fresh, but given the choice between reheated or none at all, I’ll take leftovers any day!

Tips, tricks, and frequently asked questions

✅ Try using spicy pickles for a kick!

✅ Add a couple shredded chicken breasts to make this a whole meal. 

✅ Go tavern style and serve it in a bread bowl made with our French bread recipe. 

✅ Garnish with extra chopped pickles and fresh dill weed. 

What to eat with dill pickle soup (serving suggestions)

Have a soup and salad night with our butternut squash salad or steak salad recipe. And don’t forget the fresh bread – quick yeast dinner rolls or no knead beer bread are great options! 

For dessert try some easy peanut butter fudge or lime bars!

More delicious soup recipes

• Split pea soup recipe
• Ham and bean soup
• Creamy pumpkin soup
• Easy taco soup
• Beer cheese soup
• See all our soup recipes!

Other recipes for pickle lovers

• Pickled green tomatoes
• Pickled red onions
• Refrigerator dill pickles
• Kool-aid pickles
• See all our pickle recipes!

Tools we love

• 7 Quart Crock Pot Slow Cooker – I’ve had this slow cooker since my husband and I were married in 2003!  
• Cuisinart 2-Speed Immersion Stick Blender – Literally the best.  I use my immersion blender every single day.
• OXO Good Grips Garlic Press – Gone are the days of mincing your garlic by hand!  This awesome garlic press can both mince and slice!  We heart it.

How to Make Dill Pickle Soup

5 from 4 votes

Dill Pickle Soup

Created by: April Woods

Course Soup

Cuisine American

Prep Time 10 minutes mins

Cook Time 30 minutes mins

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Dill pickle soup made with potatoes, carrots, and pickles is creamy, filling, and full of that delicious dill pickle tang we all love!

Ingredients

 

1x2x3x

• ▢ 2 tablespoons butter salted
• ▢ 2 cups diced carrots about 2 large carrots
• ▢ 2 cups chopped celery about 3 medium sized stalks
• ▢ 1 large yellow onion diced
• ▢ 1 tablespoon minced garlic
• ▢ ¼ cup all purpose flour
• ▢ 1 cup pickle brine
• ▢ 6 cups chicken broth
• ▢ 1½ pounds Russet potatoes peeled & cut into 1/2" cubes (about 3 medium sized potatoes)
• ▢ 1 cup heavy cream
• ▢ 2 to 3 cups chopped or sliced dill pickles

Instructions

• Melt butter in a large pot over medium heat. Add the carrots, celery, and onion and cook until the vegetables have started to become tender and the onions are translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
• Sprinkle in the flour and cook, continually stirring, for two minutes. Add the pickle brine and stir until thickened.
• Pour in the broth and add the potatoes. Bring to a simmer and let cook, stirring occasionally, until the potatoes are fork tender, about 20 to 25 minutes.
• If desired, blend half of the soup using an immersion blender or by carefully removing half from the pot and using a stand blender, pulsing until creamy, and then carefully returning back to the pot.
• Stir in the cream, add the pickles, and heat through.

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

Slow Cooker Method

Add everything except the heavy cream, pickles, and flour to your crock pot. Give it a good stir, then cover and allow to cook on high at least 3 hours, or low at least 6 hours, until simmering and the potatoes are fork tender. if desired, blend about half the soup.

To thicken, create a cornstarch slurry (equal parts cornstarch and water in 1 tablespoon increments) and whisk it in while the soup is simmering, until you reach your desired consistency. (Do not use the flour.) Before serving, slowly stir in heavy cream.  Add chopped pickles at the end. 

Instant Pot Method 

Using sauté mode, melt butter and add carrots, celery, and onion. Cook until the vegetables are tender and the onions are translucent. Add the garlic and cook until fragrant.

Sprinkle in the flour and stir. Add the pickle brine and stir until thickened. Pour in the broth and add the potatoes. Cover and set to sealing. Cook on high (manual) for 10 minutes, then allow a 10 minute natural pressure release. 

Quick release the remaining pressure and, if desired, blend about half the soup. Stir in the cream then the chopped pickles. 

Gluten-free variation

Slow cooker variation is gluten-free as written. To make the stove top or instant pot versions gluten-free, skip the flour and thicken by either blending the cooked potatoes or by adding a cornstarch or arrowroot slurry (equal parts starch and water in 1 tablespoon increments) while it's simmering. 

Nutrition

Calories: 312kcal

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Dill Pickle Soup

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