This Pickle Soup recipe is one of those dishes people either adore or avoid. If your family includes pickle enthusiasts, they’ll likely rave about it. If not, it might be an acquired taste.
We first spotted this idea on Pinterest and decided to try it. With a few devoted pickle fans in the house, this felt like a must-make.
Update: We’ve made this several times since the first test — it’s a family favorite. While it isn’t the lightest soup, it’s easy to include in a balanced meal plan when served with lighter sides.
Pickle Soup
Ingredients
- 5 ½ cups chicken broth
- 2 pounds russet potatoes peeled and quartered
- 2 cups chopped carrots small dice
- 1 cup chopped dill pickles small dice
- ¼ cup butter
- ¾ cup flour
- 1 cup plain, non-fat Greek yogurt or sour cream
- ¼ cup water
- 2 cups dill pickle juice
- 1 ½ tsp Old Bay seasoning reduce or omit if too spicy
- ½ tsp salt taste first; you may not need it
- ½ tsp pepper optional
- ¼ tsp red cayenne pepper optional, omit if you don’t like heat
Instructions
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In a large soup pot, combine the chicken broth, peeled and quartered potatoes, chopped carrots, and butter. Bring to a boil, then simmer until the potatoes are tender. Add the chopped pickles and continue to simmer for a few minutes.
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In a medium bowl, whisk together the flour, Greek yogurt (or sour cream), and water until smooth to make a paste. Gradually whisk small amounts of this paste into the hot soup. The mixture will break up some potato pieces and help thicken the soup.
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Stir in the dill pickle juice, Old Bay seasoning, and the optional peppers. Simmer for another 10–15 minutes, then remove from heat.
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Because pickle juice varies in saltiness, taste the soup after adding it and adjust salt as needed.
WW Information
Nutrition
Adapted from The Noble Pig’s Dill Pickle Soup recipe.
The pickle lovers in our household enjoyed this soup—it’s essentially a creamy potato soup invigorated by chopped pickles and pickle juice. It reheats well and makes a satisfying leftover meal.
Pickle Soup Variations
A few easy adjustments to try:
- Reduce the amount of pickle juice and replace some with water if the soup is too briny. Keep more juice if you prefer a pronounced pickle flavor.
- Use extra mashed potato in place of some flour for a lighter thickener.
- Add 1/2 cup chopped onion when sautéing the carrots for more savory depth.
What to Serve with Pickle Soup
Suggested sides that pair well:
- Two-ingredient dough breadsticks
- Crackers
- A simple side salad, Caesar salad, or a fruit-and-nut salad for contrast
Would you try pickle soup?
More Soup Recipes You’ll Love
Lemon Herb Turkey Breast – Slow Cooker
Creamy Crockpot Tomato Soup
White Chicken Chili
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