Dill Pickle and Potato Soup

Dill Pickle and Potato Soup

A thick and creamy soup with potatoes, carrots, sour cream, Swiss cheese and dill pickles! The stars of the show.

There’s both chopped dill pickles and pickle juice. Don’t be scared. It sounds highly unusual but it’s also highly delicious!

One would think you need to have an immense love for pickles to so much as even like this soup but you’d be wrong. While, yes, there’s pickle to be tasted in every single bite there’s other flavors too. They meld together in a surprising way.

With sweet dill, melty Swiss cheese, a touch of tangy sour cream and creamy potatoes to help balance out the sour, salty pickle flavor. Let me tell you one thing I learned is pickles love potatoes. They make a happy couple.

The starchy potatoes help thicken up the soup and at the same time take away some of that saltiness you would expect. Did you know potatoes can soak up excess salt when you’ve added too much to a soup, stew or chile? Simply float a few hunks of potato in it and discard them when ready to eat.

So, yes, I’m here to tell you dill pickle soup works. I don’t know how it just does.

Dill Pickle Potato Soup

Dill Pickle Potato Soup

Rating: 51

Yield: 3 - 4 servings

Dill Pickle Potato Soup

A thick and creamy soup with potatoes, carrots, sour cream, Swiss cheese and dill pickles! The stars of the show!


olive oil, for sauteing
1 small onion, diced
coarse salt and fresh black pepper
3 fat cloves garlic, minced
2 cans (14.5 ounces) low-sodium chicken broth
1 cup kosher dill pickle juice
4 - 5 cups potatoes, peeled and cubed (about 1 + 1/2 pounds)
1 cup grated carrot
1 cup kosher dill pickles, diced small, plus extra for garnish
1 teaspoon dried dill
1/2 cup sour cream
1 cup Swiss cheese, shredded, plus more for garnish


  1. In a large heavy-bottomed saucepan or soup pot heat 2 tablespoon of oil over medium-low heat. Saute onion with a dash of salt and pepper until translucent, stirring often. Add garlic and saute until fragrant.
  2. Stir in the broth, pickle juice, potatoes, carrots, pickles and dill. Season lightly to taste with salt and pepper.
  3. Simmer 20 - 25 minutes until potatoes are fork tender. Remove 1 cup of the soup and puree with a stick blender or in a stand blender and return back to the soup pot. Turn heat down to low.
  4. Stir in sour cream and Swiss cheese, keep stirring until cheese melts.
  5. Serve garnished with chopped pickles and a sprinkle of cheese.


Adapted from Food Network

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.


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  1. Marz says

    That was quick thank you! I’m making it right now. I just dumped in a 32 oz box but I think that’s close enough.

  2. Kathy Z says

    I thought the soup was just okay when I made it, but when I had it for lunch the second day it was amazing. I’ll make it again, but a day before I want it for dinner. :)

  3. Amy says

    I’m curious why you remove 1 cup and puree and then add it back to the soup? Thinking I might make this for dinner tonight!

  4. Jessica says

    Loved this recipe. It went together very quickly for an easy Sunday lunch. Next time I would add less dill and more pickles, just because we liked that pickle flavor. We topped it with sharp cheddar cheese and really liked that combination with the Swiss. Thanks for the recipe!

    • says

      You’re welcome Jessica! It’s real versatile so you can easily adjust it to suit your own tastes. Thanks for making it – I’m happy you liked it!

  5. Sheri says

    How big are the cans of broth (measurement)? I make my own veggie broth and will substitute. I’m also gonna take out the sour cream and use avocado or chickpea puree. We’ll see how it goes!

    • says

      The cans are 14 ounces Sheri! The sour cream has this tangy creamy flavor that really makes the soup and goes so well with the pickles. I don’t recommend those substitutions – good luck with it!

  6. Crissy says

    Saw a recipe like this on food network a few weeks ago, and decided to search for one today to make. This is amazing! Thank you! :-)

  7. Kristal says

    Many a time have I looked for recipes featuring pickles. Cannot WAIT to try this one! THANK YOU!

  8. Michele says

    This looks delicious! I plan to make it for a work pot luck… I will need to make it the night before, I was thinking of going up to step 4 and cooling it over night… Then for the next day heating it in the crock pot and adding the cheese and sour cream… what would you suggest and also I would like to make it in batches and freeze it… How does it freeze?

    • says

      That sounds like a good plan Michele! As for freezing I don’t know firsthand – I think it would work out OK. Hope it’s a hit!

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