Unexpected flavors often make the most memorable dishes. Dill Pickle and Potato Soup brings together the creamy richness of potatoes with the tangy, briny punch of pickles for a bold, comforting, and surprisingly well-balanced bowl.
The starchy potatoes create a velvety base, while the pickles and their juice cut through with just the right amount of acidity.
This soup is a blend of creamy and bright, hearty yet refreshing. It’s perfect for those who love a little zing in their comfort food. The flavors deepen as the soup simmers, allowing the pickles to infuse into every spoonful without overpowering the other ingredients.
Whether you’re a longtime pickle lover or just curious about a new take on potato soup, this recipe is one worth trying. It’s rich, satisfying, and easy to prepare with pantry-friendly ingredients. Serve it with a crusty loaf of bread, some crispy bacon crumbles, or a fresh herb garnish for an extra layer of texture and flavor.
What You Need for This Recipe
Each ingredient plays a key role in making this soup creamy, tangy, and deeply flavorful.
- Potatoes – Russet or Yukon Gold potatoes work best. They break down slightly while cooking, creating a creamy base without needing heavy cream.
- Dill Pickles & Pickle Juice – The star ingredients. Chopped pickles add bursts of crunch, while the juice brings tanginess to balance the richness of the soup.
- Broth – Chicken or vegetable broth adds depth without overpowering the pickles’ bright flavor.
- Onion & Garlic – Essential aromatics that help create a flavorful base. Cooking them until softened ensures they blend seamlessly into the soup.
- Butter & Flour – A light roux thickens the soup, keeping it creamy without making it too heavy.
- Dill & Sour Cream – Fresh dill enhances the pickle flavor, while sour cream adds an extra layer of tangy creaminess.
How to Make Dill Pickle and Potato Soup
This soup is quick and simple to prepare, requiring only a few easy steps.
- Sauté the Aromatics – In a large pot, melt butter and cook onions and garlic until softened.
- Build the Base – Sprinkle in flour to create a light roux, then slowly whisk in the broth.
- Cook the Potatoes – Add diced potatoes and let them simmer until tender.
- Add the Pickles – Stir in chopped pickles and pickle juice, cooking for a few more minutes.
- Finish & Serve – Stir in fresh dill and sour cream for a smooth, tangy finish. Adjust seasoning and serve warm.
Why This Recipe Works
This soup is an unexpected yet perfectly balanced blend of creamy and tangy flavors.
- Creamy Yet Light – The potatoes naturally thicken the soup, keeping it smooth without needing excessive cream.
- Bright & Tangy – The pickle juice cuts through the richness, preventing the soup from feeling too heavy.
- Simple & Quick – Made with common ingredients and ready in about 30 minutes.
- Great for Pickle Lovers – The combination of chopped pickles and fresh dill creates layers of flavor.
The acidity from the pickles enhances the overall depth of the soup, making it unique yet oddly familiar. It’s a great way to shake up your usual soup routine with something that feels both cozy and exciting.
Ways to Customize This Soup
There are plenty of ways to make this soup your own while keeping the balance of creamy and tangy flavors intact.
- Make It Heartier – Stir in shredded chicken or crumbled bacon for extra protein.
- Add More Vegetables – Carrots or celery blend well into the base without overpowering the pickle flavor.
- Turn Up the Heat – A pinch of red pepper flakes or a dash of hot sauce gives this soup a little kick.
- Make It Extra Creamy – Swap half the broth for heavy cream for a richer, silkier texture.
- Use Different Pickles – Try bread-and-butter pickles for a slightly sweeter contrast, or spicy pickles for a bolder twist.
With a few tweaks, this soup can be adjusted to fit any craving, whether you want it ultra-creamy, extra tangy, or even spicy.
Best Side Dishes for Dill Pickle and Potato Soup
The right side dish makes this soup even more satisfying.
- Toasted Rye Bread – The earthy, slightly sour flavor of rye complements the pickles perfectly.
- Grilled Cheese Sandwich – A crispy, melty sandwich balances the tangy flavors of the soup.
- Crispy Bacon Crumbles – A salty, smoky topping that enhances the richness of the dish.
- Herb Roasted Potatoes – A simple side that mirrors the flavors of the soup while adding extra texture.
- Fresh Cucumber Salad – Light and refreshing, it pairs well with the soup’s creamy consistency.
Dill Pickle and Potato Soup
Equipment
- Large pot For cooking the soup
- Ladle For serving
- whisk For mixing the broth and flour
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 3 cloves garlic minced
- 2 tablespoons flour for thickening
- 4 cups vegetable or chicken broth
- 3 cups potatoes peeled and diced
- 1 cup dill pickles chopped
- 1/2 cup pickle juice
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1/2 teaspoon dried dill or 1 tablespoon fresh dill
- 1/2 cup sour cream
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in garlic and cook for another minute.
- Sprinkle in flour and stir well to coat the onions. Cook for 1 minute, then slowly whisk in broth to prevent lumps.
- Add diced potatoes and bring to a gentle simmer. Cook for about 15 minutes or until potatoes are tender.
- Stir in chopped dill pickles and pickle juice. Let the soup cook for another 5 minutes, allowing the flavors to blend.
- Lower the heat and stir in sour cream and dill. Taste and adjust seasoning with salt and black pepper.
- Serve warm, garnished with extra dill or crispy bacon crumbles if desired.
Notes
- For a thicker consistency, mash some of the potatoes before adding the pickles.
- Leftovers store well in the fridge for up to 3 days.
- Pair with rye bread or grilled cheese for a complete meal.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.