Creamy Dill Pickle Soup
I still remember the first time I made this creamy dill pickle soup — it sounded odd on paper, but the tang of pickles paired with silky sour cream and tender potatoes made it impossibly comforting. This is a cozy, slightly tangy soup that’s great when you want something different from the usual tomato or chicken noodle. It’s quick to pull together, fridge-friendly, and a fun way to use jars of pickles you might already have. If you like the idea of pickle-forward snacks, you might enjoy trying these air-fryer spicy dill pickle chips alongside it for a crunchy contrast.
What makes this recipe special
Why make a soup that celebrates pickles? Because it’s a surprising combo of bright acidity and creamy richness that awakens the palate. The potatoes give body and comfort, the sour cream softens the vinegar punch, and fresh dill ties everything together. It’s not only unusual and memorable — it’s also budget-friendly and fast enough for a weeknight when you want something simple but satisfying.
“I served this on a blustery evening and everyone asked for seconds — pickle tang with homey potatoes wins every time.”
This soup is ideal when you want: a low-effort dinner, an interesting starter for guests, or a pantry-cleaning recipe that uses extra pickles. It’s also a dish that sparks conversation — great for small dinner parties.
Step-by-step overview
Before you start: you’ll sweat aromatics, simmer potatoes in broth until soft, fold in chopped pickles and sour cream, then finish with dill, salt, and pepper. The whole process takes about 25–30 minutes total and requires just one pot. Expect a creamy, savory base studded with pickle pieces that deliver bursts of acidity. Keep the heat low when adding sour cream so it doesn’t split.
Gather these items
- 4 cups vegetable broth (use low-sodium if you want control over salt)
- 2 cups dill pickles, chopped (use crunchy spears or bread-and-butter if you prefer milder sweetness)
- 1 cup potatoes, diced (Yukon Gold or Russet work well for texture)
- 1 cup sour cream (full-fat for best texture; see notes for non-dairy swaps)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh dill (or 1 tsp dried dill if needed)
- Salt and pepper to taste
Notes and substitutions:
- To make it vegan, swap sour cream for a thick cashew cream or coconut yogurt and use a vegan sour cream alternative.
- If you prefer a smoother soup, reserve some potatoes to mash into the broth or puree a portion with an immersion blender.
- For a smoky layer, brown a little butter or oil before sautéing onions.
Step-by-step instructions
- Heat a tablespoon of oil or butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent (about 4–5 minutes). Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the diced potatoes and pour in the vegetable broth. Raise the heat to bring the mixture to a gentle boil.
- Reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.
- Lower the heat. Stir in the chopped dill pickles and then gently whisk in the sour cream until fully incorporated. Heat slowly — do not boil — to avoid curdling the dairy.
- Add the fresh dill, then season with salt and plenty of black pepper. Taste and adjust acidity by adding a teaspoon of pickle juice if you want more tang.
- Allow the soup to warm through for a couple of minutes, then ladle into bowls and serve hot.
Keep instructions concise while monitoring temperature when you add dairy — high heat is the main cause of separation.
Serving suggestions
- Best ways to enjoy it: ladle into shallow bowls and garnish with extra chopped dill and a few thin pickle slices for visual contrast.
- Pair with crusty rye toast or a grilled cheese made with sharp cheddar; the cheese mellows the tartness beautifully.
- For brunch, serve with a soft-boiled egg or smoked salmon for a Nordic twist.
- If you’re entertaining, a side of toasted seeds or crispy bacon bits offers textural contrast (or crispy fried onions for a vegetarian crunch).
Storage and reheating tips
- Refrigerator: Cool the soup to room temperature, transfer to an airtight container, and store for up to 3–4 days. Because of the pickles and dairy, flavor may intensify after a day.
- Freezing: Sour-cream–based soups can separate when frozen and thawed. For best results, freeze the soup before adding sour cream. Thaw in the refrigerator and stir in fresh sour cream when reheating. Freeze up to 2 months.
- Reheating: Warm gently over low heat, stirring frequently. If the soup looks slightly separated, whisk in a tablespoon of cold sour cream (off-heat) to re-emulsify. Avoid boiling after adding dairy for best texture.
- Food safety: Don’t leave the soup at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C) before serving.
Pro chef tips
- Balance acidity: If the pickles dominate, mellow the soup with a small pat of butter or a splash of cream. If it’s too flat, add a teaspoon of pickle juice or a squeeze of lemon.
- Texture control: For a silkier finish, blend half the soup with an immersion blender, leaving the remainder chunky.
- Prevent curdling: Temper the sour cream by ladling a small amount of hot broth into it first, whisking, then stirring the warmed mixture back into the pot.
- Speed hacks: Use leftover boiled potatoes or instant mashed potato flakes dissolved into the broth to thicken faster.
- Flavor boost: Add a teaspoon of Dijon mustard for depth, or a pinch of smoked paprika for warmth.
Also worth trying some complementary soups from the same flavor family, like this creamy butternut squash, kale, and white bean soup when you want another creamy, bowl-warming option.
Creative twists
- Dill pickle and bacon version: Fry and crumble bacon, stir most into the soup, and reserve some as garnish for a smoky counterpoint.
- Creamier, garlicky variant: Roast the garlic first for sweetness.
- Pickle-forward chowder: Add corn and cream, and use larger potato chunks to mimic chowder heft.
- International spin: Stir in a spoonful of horseradish or grainy mustard for Eastern European piquant notes.
- Vegan option: Use cashew cream and a splash of apple-cider vinegar to mimic the tang of pickle juice.
Your questions answered
Q: Can I use store-bought pickle juice to adjust the flavor?
A: Yes. Pickle juice is an easy way to boost acidity and salt. Add it sparingly — start with 1 teaspoon, then taste and increase if needed.
Q: Will the sour cream curdle if I boil the soup after adding it?
A: It can. To prevent curdling, keep the heat low and don’t boil after adding sour cream. Tempering the sour cream with hot broth before stirring it into the pot also helps.
Q: Can I make this ahead for a party?
A: Make the soup up to a day ahead without adding sour cream. Reheat gently and stir in fresh sour cream just before serving for best texture and brightness.
Q: What pickles work best?
A: Crunchy dill spears are ideal for pronounced dill flavor; bread-and-butter pickles will lend a sweeter, milder profile. Adjust for sweetness or tang with pickle juice or a pinch of sugar.
Q: Is this soup kid-friendly?
A: Many kids love the creamy texture; the tang can be adjusted by using fewer pickles or rinsing the chopped pickles briefly to reduce acidity.
Conclusion
If you enjoyed this creamy dill pickle soup and want other takes on the concept, check out this classic version at Creamy Dill Pickle Soup – The Modern Nonna for another creamy, comforting approach. For a slightly different regional recipe and history, see this interpretation at Dill Pickle Soup | Noble Pig. These pages offer helpful variations and background that pair well with the tips above.
Creamy Dill Pickle Soup
Ingredients
Main ingredients
- 4 cups vegetable broth Use low-sodium if you want control over salt.
- 2 cups dill pickles, chopped Use crunchy spears or bread-and-butter for milder sweetness.
- 1 cup potatoes, diced Yukon Gold or Russet work well for texture.
- 1 cup sour cream Full-fat for best texture; see notes for non-dairy swaps.
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh dill Or 1 tsp dried dill if needed.
- Salt and pepper to taste
Instructions
Preparation
- Heat a tablespoon of oil or butter in a large pot over medium heat.
- Add the diced onion and cook, stirring occasionally, until translucent (about 4–5 minutes).
- Add the minced garlic and sauté for 30 seconds until fragrant.
Cooking
- Add the diced potatoes and pour in the vegetable broth. Raise the heat to bring the mixture to a gentle boil.
- Reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.
- Lower the heat. Stir in the chopped dill pickles and then gently whisk in the sour cream until fully incorporated.
- Heat slowly — do not boil — to avoid curdling the dairy.
- Add the fresh dill, then season with salt and plenty of black pepper.
- Taste and adjust acidity by adding a teaspoon of pickle juice if you want more tang.
- Allow the soup to warm through for a couple of minutes, then ladle into bowls and serve hot.
