Dill Pickle Potato Soup Recipe

I absolutely love this Dill Pickle Potato Soup Recipe because it’s a delightful twist on classic potato soup with that unmistakable tangy punch only dill pickles can deliver. It’s comforting and creamy, yet bright and a little zesty—perfect for a cozy night in or when you want something a bit unexpected but still totally homey. Trust me, once you try it, you’ll find yourself craving this unique flavor combo again and again.

When I first made this soup, I was amazed by how the pickle brine and chunks transform the whole dish into something so much more lively than your typical potato soup. It works amazingly well as a lunch or dinner soup, especially when you want to impress guests with something simple but surprisingly flavorful. The balance between creamy sour cream and tart pickles makes it a winner every time!

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Ingredients You’ll Need

All these ingredients come together wonderfully, blending creamy textures with tangy dill pickle flavor. When shopping, look for fresh, crisp pickles and good-quality chicken broth to really make this soup shine.

• Chicken broth: A rich broth is the base for our soup’s savory flavor, so don’t skip on a good quality one.
• Frozen Southern-style hash browns: These small diced potatoes cook evenly and give the perfect soup texture without the work of peeling and chopping.
• Carrots: Finely diced for subtle sweetness and color contrast.
• Onion: Adds a foundational layer of flavor; I prefer yellow or white onions.
• Dill pickles: The star of the show—choose crunchy ones for nice texture.
• Pickle brine: This really amps up the dill pickle flavor throughout the soup.
• Sour cream: For that creamy tang, plus it helps mellow out the acidity of the pickles.
• All-purpose flour: Acts as a thickening agent for the soup.
• Unsalted butter: Adds richness and helps soften vegetables as they cook.
• Old Bay seasoning: Gives a subtle depth with herbs and spices that blend beautifully with the soup’s other flavors.
• Cayenne pepper (optional): A little heat to wake up the taste buds, though you can skip if you prefer milder flavors.
• Black pepper: Freshly ground is best for finishing the soup.
• Pickle slices for garnish: Adds crunch and an extra splash of vinegar brightness right on top.

Variations

Just like any great comfort food, I love to tweak this Dill Pickle Potato Soup Recipe depending on what mood I’m in or what I have on hand. Don’t be afraid to make it your own!

• Vegetarian version: Use vegetable broth instead of chicken broth—my meat-free friends always enjoy it just as much!
• Extra crunch: Stir in some crumbled bacon or top with fried shallots for a smoky, crunchy twist.
• More veggies: Add celery or a handful of spinach for an extra dose of greens without overpowering the pickle flavor.
• Dairy-free: Try substituting sour cream with coconut cream or a creamy cashew sauce to keep it smooth and tangy.

How to Make Dill Pickle Potato Soup Recipe

Step 1: Softening the Veggies and Potatoes

Start by melting the butter in a large stockpot over medium heat. Then toss in your frozen hash browns, finely diced carrots, and onions. Cover the pot and let everything soften gently for about five minutes, stirring now and then to make sure nothing sticks or browns too quickly. This step is key to getting those tender, well-cooked veggies that form the base of your soup.

Step 2: Thickening the Soup with Flour

Once your veggies have softened, sprinkle the flour over the mixture and stir it in well. This helps thicken the soup as it cooks, so don’t skip this part. Stir constantly to avoid lumps forming and create a nice, smooth base for the broth and brine.

Step 3: Adding Broth, Brine, and Pickles

Slowly pour in your chicken broth followed by the pickle brine, stirring all the while to combine everything evenly. Add in the chopped dill pickles, Old Bay seasoning, cayenne pepper if you’re using it, and give everything a good stir. This is where the amazing dill pickle flavor really starts to come alive in your pot!

Step 4: Simmer to Perfection

Bring the soup to a boil while stirring constantly, then reduce the heat to low and cover the pot. Let it simmer gently until the carrots and potatoes are tender, about 10 minutes. You’ll know it’s ready when the veggies are soft and the soup has thickened nicely. Keep an eye on it and stir occasionally to prevent sticking.

Step 5: Stir in Sour Cream and Finish

Remove the soup from heat and stir in one cup of the sour cream. This adds that creamy tang that rounds out the flavors perfectly. Taste and adjust seasoning with black pepper if needed. Ladle the soup into bowls, garnish with extra sour cream, pickle slices, and fresh dill if you have it on hand, then serve it warm and watch everyone fall in love with the flavor.

How to Serve Dill Pickle Potato Soup Recipe

Garnishes

I love topping this soup with an extra dollop of sour cream and a few crisp pickle slices for that fun crunch and visual pop. Sometimes I’ll add fresh dill or chives for a burst of herbal freshness that really brightens each spoonful. These simple garnishes take the soup from delicious to downright irresistible.

Side Dishes

This soup pairs wonderfully with crusty bread or warm garlic rolls for dipping. I often serve it alongside a crisp green salad or some roasted veggies to round out the meal with some fresh textures. For a heartier option, grilled cheese sandwiches or sausage links make fantastic companions that your family will love.

Creative Ways to Present

For special occasions or dinner parties, I’ve served the Dill Pickle Potato Soup Recipe in mini bread bowls—guests are always impressed! You could also drizzle a little dill-infused olive oil across the top or sprinkle some crispy fried onions to jazz up each bowl. It makes the humble soup feel a bit fancy and festive.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it usually lasts about 3 to 4 days. Interestingly, the flavors actually deepen overnight, making the next day’s meal even better! Just make sure to stir well before reheating.

Freezing

I’ve had good success freezing this soup, but I recommend freezing it without the sour cream to keep the texture smooth. Freeze in portion-sized containers for easy thawing. When you’re ready, thaw overnight in the fridge and stir in fresh sour cream when reheating.

Reheating

Reheat the soup gently on the stovetop over low heat to avoid curdling or breaking the cream. Stir often until heated through, then finish by stirring in any additional sour cream or garnishes you like. Avoid boiling the soup once the sour cream’s added for the best texture.

FAQs

Final Thoughts

I truly think this Dill Pickle Potato Soup Recipe is a fun, comforting dish that deserves a spot in your weekly rotation. It’s simple to make, uses ingredients you probably already have on hand, and delivers a flavor profile that’s both familiar and exciting. If you love classic potato soup but want to shake things up, give this a go—I promise, you and your family will be asking for seconds!

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