Dill Pickle Soup. Yup, that’s right. Dill Pickle Soup is a creamy soup that is primarily made of potatoes along with a few other veggies and chopped up dill pickles. When I had first heard of dill pickle soup from a co-worker nearly 22 years ago, I thought it sounded strange. But a few years ago, I decided to give it a try. My family loves potato soup and dill pickles, so this combination should be absolutely delightful and it is!
This is my most requested recipe from my family and is a crowd pleaser every time! It takes a few ingredients that most of us have on hand and is a hearty soup perfect after a long day, and welcomed on any rainy or cold winter’s day.
Let’s get cooking!
To start, we will need an onion, celery, carrots, a few potatoes and some dill pickles along with chicken broth and either mashed potatoes, sour cream or milk with cornstarch to help thicken the soup if desired. We use our homemade dill pickles which are absolutely divine!
Chop onion, celery and carrots. Place in a soup pot and sprinkle with salt, pepper and a pinch of dried dill. Add a splash of oil or a bit of butter and a splash of water. Cook until onions are translucent.
Once onions are tender, add chopped potatoes and water along with chicken broth and dill pickle juice. Cover with a lid and cook for 30 minutes.
Once potatoes are cooked, add chopped dill pickles and cooked mashed potatoes or half package of instant mashed potatoes. This helps thicken the soup. Cook for another 10 minutes.
Add a splash of milk (I used soy milk since I had it on hand), or yogurt, sour cream or a bit of cornstarch mixed into a bit of water to help thicken, if needed. I like adding just a splash of milk (soy in my case) for the creaminess. Let cook an additional 5 minutes. Add fresh dill.
Serve with fresh bread, buns or biscuits. Try my delicious bacon, cheese and onion old fashioned drop biscuits along with the dill pickle soup. They go wonderfully together. Find recipe here: https://www.ourcityhomestead.com/old-fashioned-drop-biscuits/
Dill Pickle Soup
1 onion, chopped
2 celery stalk, chopped
2 carrots, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp dried dill
3 cups diced potatoes
4 cups chicken stock or broth
2/3 cup dill pickle juice
4-6 cups water
1 cup chopped dill pickles
2 cups mashed potatoes or half package instant mashed potatoes
1 tsp fresh dill
1/4 cup milk, cream, sour cream or yogurt – optional
Saute onion, celery and carrot with salt, pepper and dried dill. Once onion is tender, add potatoes, chicken broth, dill pickle juice and water. Cook, covered, for 30 to 45 minutes or until potatoes are tender. Add pickles and mashed potatoes. Cook an additional 10 to 15 minutes. Add fresh dill, and milk if using. Cook 5 minutes longer.
To serve, top with shredded cheese, bacon and extra chopped dill pickles if you like.
