It’s soup season and I’m always interested in trying out different types of soups. These year I was on an African Peanut Soup kick for a while. I wanted to venture out again and find a warm satisfying soup that mixes things up a bit and that’s when I discovered the wonderful Dill Pickle Soup. Check out the video below:

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Dill Pickle Soup


  • 5-½ Cup chicken broth
  • 1-¾ lb. russet potatoes, peeled and diced
  • 2 Cups carrots, small dice
  • 1 Cup dill pickles, small dice
  • ½ Cup unsalted butter
  • 1 Cup all-purpose flour
  • 1 Cup sour cream
  • ¼ Cup water
  • 2 Cups dill pickle juice*
  • 1-¾ tsp Old Bay seasoning
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp cayenne pepper
  • Garnish (optional)
  • Sliced dill pickles
  • Fresh dill
  • Black pepper


  1. In a large pot, combine broth, potatoes, carrots and butter.
  2. Bring to a boil and cook until potatoes are tender.
  3. Add diced pickles and continue to boil.
  4. In a medium bowl, stir together flour, sour cream and water to make a paste.
  5. Vigorously whisk sour cream mixture (2 TBS at a time) into the soup, breaking up the potatoes and any small balls of flour that may form, as you whisk.
  6. Add pickle juice, Old Bay, pepper and cayenne. Season with salt*, as needed.
  7. Cook another 5 minutes and remove from heat.
  8. Serve soup garnished with sliced pickles, fresh dill and ground black pepper.

*Some pickle juices are saltier than others. Taste soup before adding any additional salt.

This recipe was slightly adapted from Cathy Pollack’s recipe on