Pickle Soup Recipe | A Real Dill Pickle Recipe | Pickle Recipes
Dill Pickle Soup Recipe

Pickle Soup Recipe | A Real Dill Pickle Recipe

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If you love dill pickles, you will love this soup! I’ve tried another dill pickle soup recipe, and it didn’t live up to the taste of dill pickles at all, in any kind of way. Like one recipe I found has 1/2 cup of pickles and 2 tbsp of pickle juice with 7 cups of broth. There is no way it has a strong pickle flavor.

How can you make a Dill Pickle Soup Recipe and have it not taste like dill pickles? What’s the point exactly? Name it something else and move over, because this dill pickle soup is all about that pickle taste that you have been craving. Not to mention, it is hearty, hot, and filling.

This Is A Dill Pickle Soup Recipe, Mmkay?

Someone asked me not long ago, if they could use sweet pickles to make this recipe. I gave them a weird look and said why would you want to ruin it lol! Haha, just kidding. I hate sweet pickles. They are so gross to me! How do you feel about them? Is that something you would try with this recipe? I hope you’ll tell me how it goes if you do!

Dill Pickle Soup Recipe

Dill Pickle Soup Recipe

Yield: 8 cups
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

The real Dill Pickle Soup Recipe! If you’re looking for a real pickle flavor, this soup has got it!

Ingredients

  • 5-6 cups chicken broth
  • 1/2 stick butter, melted
  • 3 lbs. potatoes
  • 2 cups carrots, sliced
  • 3-4 cloves garlic, minced
  • 46 oz or 1 QT dill pickles, chopped (keep some slices for garnish if you like)
  • 1 cup sour cream
  • 1/2 cup cornstarch
  • 1/4 water
  • remaining pickle juice pickle juice
  • 1 tsp garlic powder
  • 1/4 tsp celery salt
  • 1 – 2 tsp dill, fresh or dried

Instructions

  1. Cook potatoes, carrots, and garlic in broth until tender. Do not drain!
  2. In a bowl, combine sour cream, butter, and cornstarch and 1/4 cup of water. Mix well.
  3. Stir this mixture into the soup. Mix it really well!
  4. Stir in the remaining pickle juice and the garlic powder, celery, salt, and dill.
  5. Cook for about five more minutes.
  6. Garnish with dill and pickle slices!
  7. Refrigerate all leftovers.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 502Total Fat 18gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 68mgSodium 5137mgCarbohydrates 72gFiber 7gSugar 13gProtein 15g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

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So, I think you’ll really love this soup! You can use your favorite brand of pickles, or you can use fermented pickles. I actually pickle my own cukes in vinegar and use those in this delicious soup! There’s no shame if you’re just using some store-bought pickles too, they are tasty. However, check that ingredient label for yellow #5. Yeah, that’s not nice! We don’t need to color our pickles with toxin ingredients. That’s just silly.

Thanks for listening to my rant. Hopefully, you really loved this soup and come back to leave me a comment! Below are a few more recipes for all you pickle lovers out there!

More Recipes For Dill Pickles or Making Them!

Fermented Pickles
How to Make Pickled Vegetables (with vinegar, not fermented)
Dill Pickle Bloody Mary
Cheeseburger Soup
Dill Pickle Hummus
Fried Pickle Poppers

 

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2 thoughts on “Pickle Soup Recipe | A Real Dill Pickle Recipe”

  1. You don’t mention what you are doing with the half stick of butter!? I would assume you are sauteing some of your veggies but it does not mention that.

    1. Sorry, you’re right I did leave that out. But the veggies are boiled in the first step. I add the butter in with the sour cream and cornstarch. You don’t have to add the butter it just add some good flavor to the soup.

      Thanks for catching the mistake! I went back and fixed it.

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