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This easy dill pickle soup recipe is an unexpected yet comforting delight with an irresistibly creamy and tangy broth! It’s a hearty and filling soup with ham, potatoes, and fresh dill.
You may also like my Kielbasa Soup or Cabbage Soup with Bacon and Potatoes next.
Why you’ll love it
Dill pickle soup may seem a little unusual if you haven’t heard of it before. Obviously, you won’t like it if you don’t like pickles. But if you do like pickles, give it a chance! I promise it’s delicious. The savory broth is uniquely tasty, and everyone always wants seconds in my home.
I’ve been making my own simple take on classic Polish soup (zupa ogórkowa) for years now. My Czech mom makes pickle soup and so does our Polish friend, so it’s something that I enjoy often! I hope you find my version as scrumptious as I do for easy winter comfort food.
What you’ll need
- Olive oil – for sautéing
- Onion and garlic – tasty aromatics. I like using sweet (Vidalia) onions.
- Dill pickles and pickle juice – the star of the show! Use your favorite brand, and the pickle juice is simply the juice from the jar of pickles.
- Carrots and red potatoes – vegetable goodness
- Chicken broth – for more savory taste in the broth
- Worcestershire sauce – it’s one of my go-to flavor enhancers
- Fresh dill – for even more flavor and a pop of freshness
- Ham – for a special touch, ham adds a little smoked quality
- Sour cream – for creaminess
- Flour – to thicken the broth
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this Dutch oven for this soup.
- Easily chop up the vegetables and ham with a chef’s knife.
- This ladle is my favorite since it’s sturdy and less messy than others.
How to make dill pickle soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a large pot, sauté the onions and carrots in the olive oil. Add the pickles, potatoes, broth, pickle juice, Worcestershire sauce, garlic, dill, and ham to the pot. Bring to a boil, then reduce the heat.
Simmer until the potatoes are tender. In a small bowl, mix the flour into the sour cream until smooth. Add to the soup, and cook for another few minutes. Season with salt & pepper and more fresh dill if you like.
Substitutions and variations
- You could always use crumbled Oven Cooked Bacon in addition to/instead of the ham. Or, try a smoked sausage like Kielbasa.
- To make this a vegetarian dill pickle soup, omit the ham and Worcestershire sauce and add 1 tsp of smoked paprika for that smoky quality. Increase the veggies if desired.
- If unable to find fresh dill, start with 1 tsp dried dill and add more as needed.
What to serve with dill pickle soup
- It’s a filling soup with the ham and potatoes, so you can simply pair it with a slice of fresh crusty bread or a dinner roll. Or go all out with Cheesy Garlic Bread!
- For a salad, serve it along with mixed greens and this Homemade Ranch Dressing. Craving something different? This Creamy Pesto Dressing is a winner, or try this bright Honey Mustard Dressing.
Leftovers and storage
- This pickle soup makes amazing leftovers since the flavors intensify. Store in a covered container in the fridge for 3-4 days.
- Reheat over a low heat slowly until warmed through. Add a splash of chicken broth if needed.
- Freeze for up to 3 months. I like to use containers for individual portions.
If you made this creamy pickle soup recipe, please leave a star rating and review below! I’d love to hear from you. Tag me #saltandlavender on Instagram with your creations.
Dill Pickle Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 cup finely chopped dill pickles
- 1 medium carrot peeled & grated
- 3 large red potatoes (skins on) diced
- 2.5 cups chicken broth
- 1 cup pickle juice
- 3 teaspoons Worcestershire sauce
- 3 cloves garlic minced
- 1 handful fresh dill chopped
- 3/4 pounds ham diced
- 1/2 cup sour cream
- 1 tablespoon flour
- Salt & pepper to taste
Instructions
- Add the olive oil, onion, and carrots to a soup pot. Sauté over medium-high heat for 5 minutes.
- Add the remaining ingredients except for the sour cream and flour. Bring to a boil then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the potatoes are tender.
- Mix the flour into the sour cream until you have a smooth mixture. Stir it into the soup and cook the soup for another 5 minutes. Season with salt & pepper to taste. Garnish with extra fresh dill if desired.
Notes
- This soup can turn out a bit salty for some people (depending on the salt in the pickle juice and ham) so I suggest using low-sodium chicken broth if that’s a concern for you.
- If using dried dill, start with 1 teaspoon and work your way up from there if needed.
- Serves 4-6.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on January 9, 2017. It’s been updated with new photos and better instructions but is the same great recipe!
I’ve been making this recipe for a year now and I love it. I chop my carrots instead of grating them and it turns out prefect everytime. As a pickle lover this recipe is a must.
That’s so nice to hear! Thank you! 😀
I made this multiple times already. IT. IS. DELICIOUS!!!! I added jalapeno cheddar sausages, havarti cheese, milk/heavy cream, mozzarella, and some cheese tortellini (omitting ham, carrots) we can’t get enough of it. I was sad when my son ate the rest of it only 1 day after making it! 🤣 Thank you SO much for this recipe. I’m pinning, saving, printing, etching it into stone to make all year long, every year FOR EVERYONE TO ENJOY!!
You are very welcome!! 😀
I’m part Polish, so I have always loved dill pickle soup. I had a container of cold-pack dill pickles, like the kind you find in the refrigerated section that were just about past their best-by date, so this recipe was just what I was looking for and I had all the ingredients already in house. I added more potato than called for and they were russet potatoes. I also added some chopped turnip and more carrots than called for. One thing I would do differently, because it turned out way too salty (and I am a salt fiend): I used low sodium chicken broth, but honestly I think it would be better with no sodium broth or stock if you can find, and maybe even still dilute the broth half and half with water. I also noticed it took the vegetables a lot longer to cook to softness, and so I suspect there is something about the vinegar in the pickle juice that does this. You won’t have to worry about your vegetables getting mushy, but be aware it will take longer than normal to cook them the right amount. The other thing I did, which I think was probably ok, was add the chopped dill pickles right at the end of cooking so that they didn’t cook down. I really did enjoy this recipe, though, and I would make it again but try to keep the salt content lower as it always can be added later if necessary. This is great served with some rustic rye bread.
If you love pickles, this is the soup for you!
Thank you, Leanne!
Soooo very good! Everything you hope a dill pickle soup would be! Thank you for this amazing recipe!
I’m thrilled to hear that, Alicia! You’re very welcome!
I made this tasty soup, doubling all the ingredients except the pickles and the pickle juice. It was perfect for us and not too salty.
I’ve made several of your recipes since I discovered your website. They did not disappoint and they were all delicious!
I’m so happy you liked it (and other recipes), Susanna!! 😀 Thanks so much for your review. So glad you found me!!