Food | Main Course

If You're a Pickle Lover, You've Gotta Try Dill Pickle Soup This Fall!

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With fall coming, our family is always comforted by a nice bowl of soup to warm up. This Dill Pickle Soup has become a hit, and I keep it in regular rotation for those nights I just don’t want to slave over a meal.

If you like pickles, this soup is for you - with tangy pickle flavor, you won’t be able to get enough! Serve alongside some crackers or baguette to make it a meal you’ll want again and again!


  • 5 ½ cups chicken broth
  • 2 pounds russet potatoes, peeled and diced
  • 2 cups carrots, chopped
  • 1 cup dill pickles, diced
  • ½ cup unsalted butter
  • ½ cup flour
  • 1 cup sour cream or Greek yogurt
  • ¼ cup water
  • 2 cups dill pickle juice
  • 1 ½ teaspoons Old Bay seasoning
  • Salt, to taste
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne pepper
  • Dill pickles, sliced for garnish


  1. Bring chicken broth, potatoes, carrots, and butter to a boil in a large pot on the stove. Continue cooking until potatoes are tender, then add the pickles and continue to simmer.
  2. While the pot is simmering, in a small bowl, whisk together the flour, sour cream, and water, then quickly stir into the soup to thicken.
  3. Add the pickle juice, Old Bay seasoning, salt (give it a taste and adjust salt to your liking), pepper, and cayenne, cooking another 5 minutes. Remove from heat and serve immediately with additional sliced dill pickles for garnish, and crackers or bread to dip in. Enjoy!