If you’re craving something uniquely comforting and tangy, you absolutely must try this Dill Pickle Potato Soup Recipe. It’s like your favorite creamy potato soup got a zesty makeover with dill pickles and a touch of pickle brine — trust me, it’s fan-freaking-tastic. Whether it’s a chilly evening or you just want to surprise your family with something out of the ordinary, this recipe will have everyone asking for seconds.
Why You’ll Love This Recipe
- Unique Flavor Twist: The dill pickles and pickle brine add a tangy punch that makes this potato soup unforgettable.
- Simple Ingredients: You probably already have most of what you need in your pantry and fridge.
- Crowd Pleaser: Every time I make this, family and friends can’t get enough.
- Comfort Food with a Kick: It’s creamy and hearty but with a welcome zing that brightens each spoonful.
Ingredients You’ll Need
These ingredients work like a dream together—the hash browns make it super easy, the dill pickles bring bold tang, and that pinch of Old Bay adds a subtle, savory depth. When shopping, look for quality dill pickles with a nice crunch and brine you actually love, because that brine is the secret hero here.
- Chicken broth: I prefer homemade or a good-quality low-sodium broth to control saltiness in the soup.
- Frozen Southern-style hash browns: These small cube-style hash browns melt into a perfect texture; no peeling or chopping required.
- Carrots: Finely diced for a gentle sweetness that balances the tanginess.
- Onion: Finely diced for sweetness and depth — yellow onions work best in this savory base.
- Dill pickles: Fresh, tangy chops bring that signature pickle flavor and texture contrast.
- Pickle brine: This adds a glorious zing and ties the flavors together beautifully.
- Sour cream: Makes the soup luxuriously creamy; plus, extra for garnish is a must!
- All-purpose flour: For thickening the soup perfectly without lumps.
- Unsalted butter: Adds richness and helps soften the veggies.
- Old Bay seasoning: Just a touch to bring warm, herby notes that complement the dill wonderfully.
- Cayenne: Optional but I like that little subtle heat—it wakes up the flavors.
- Black pepper: Fresh cracked is best for added bite.
- Dill pickle slices: For garnish, a final nod to the star ingredient.
Variations
I love making this Dill Pickle Potato Soup Recipe my own depending on the mood and what I have on hand. Don’t be afraid to tweak stuff – this recipe is forgiving and flexible, which is part of its charm.
- Vegetarian Variation: Simply swap the chicken broth for vegetable broth, and you’re good to go.
- Extra Veggies: I’ve added corn or peas before for a sweeter, textural contrast that my family enjoys.
- Spicy Kick: Sometimes I toss in a splash of hot sauce or more cayenne to spice things up if we’re feeling bold.
- Dairy-Free Version: Use vegan sour cream and a plant-based butter substitute—trust me, it still tastes fantastic!
How to Make Dill Pickle Potato Soup Recipe
Step 1: Soften Those Veggies with Love
Start by melting the unsalted butter in a large stockpot over medium heat. Once shimmering, toss in your frozen hash browns, diced carrots, and onions. Cover the pot, and let everything soften for about 5 minutes, stirring occasionally. You’ll notice the veggies start to release their sweetness, which builds the base flavor of your soup. Be patient here — don’t rush this step by turning up the heat.
Step 2: Create the Creamy Base
Sprinkle the flour over your softened veggies and stir well to coat everything evenly—this helps thicken the soup later without a single lump. Now slowly pour in the chicken broth and your pickle brine while stirring constantly. This steady stir keeps the soup smooth and silky. Next, add the chopped dill pickles, Old Bay seasoning, cayenne (if using), and a good crack of black pepper. Bring the mixture up to a gentle boil—you’ll see it start to bubble and thicken a bit.
Step 3: Simmer and Finish
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 10 minutes, stirring occasionally to keep everything integrated and to prevent scorching. Check that your carrots are tender—this is your cue it’s ready. Remove the pot from heat and stir in the sour cream. This turns the soup irresistibly creamy and cools it just enough for the perfect spoonful without losing that tang.
Step 4: Serve It Up
Ladle your Dill Pickle Potato Soup into bowls and don’t skimp on the garnishes — a dollop of extra sour cream, some pinch of fresh dill if you have it, and a few pickle slices on top make all the difference. Serve it piping hot and watch your guests’ eyes light up.
Pro Tips for Making Dill Pickle Potato Soup Recipe
- Don’t Skip the Brine: I discovered this trick when I realized the brine packs the tangy punch, so always include it in the pot for authentic flavor.
- Slow Simmering is Key: Letting the soup simmer gently ensures the carrots soften evenly without breaking apart.
- Use Fresh Pickles Over Jarred Slices: Freshly chopped pickles deliver better texture and brightness than pre-sliced ones.
- Add Sour Cream Off Heat: Stirring in sour cream after removing from heat prevents curdling, giving you a silky smooth soup.
How to Serve Dill Pickle Potato Soup Recipe
Garnishes
Personally, I can’t get enough of a big dollop of tangy sour cream on top and those thinly sliced dill pickles for crunch and visual appeal. A sprinkle of fresh dill or even some chopped chives adds that lovely herbaceous layer to soak up. Sometimes I add a pinch of black pepper right at the end to brighten the flavor even more.
Side Dishes
This soup pairs perfectly with crusty bread like a warm sourdough baguette or some buttery garlic toast. My family also loves a crisp green salad on the side to balance the richness, and sometimes I serve it with a light cucumber salad for a cool, fresh contrast.
Creative Ways to Present
Once, I served this soup in mini bread bowls for a dinner party, and it was such a hit! For a fun twist, you could also use individual mini Dutch ovens or colorful bowls. For special occasions, adding a swirl of homemade dill oil on top makes it look gourmet while adding extra herb flavor.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the soup cool completely, then store it in an airtight container in the fridge. It keeps beautifully for 3 to 4 days, and the flavors actually mellow and deepen overnight.
Freezing
Freezing this soup works well, but I recommend leaving out the sour cream until reheating. I’ve frozen it in portion-sized containers, and it thaws quickly in the fridge overnight without losing that tangy goodness.
Reheating
Reheating on the stove over low heat with a splash of broth or water helps bring it back to that creamy consistency. Add a spoonful of sour cream at the end to freshen it up, just like the first time you made it.
FAQs
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Can I make this Dill Pickle Potato Soup Recipe vegetarian or vegan?
Absolutely! Swap the chicken broth for vegetable broth to keep it vegetarian. To make it vegan, use plant-based butter and a dairy-free sour cream alternative. The dill pickles and brine will still give it that zingy, tangy flavor.
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What kind of pickles should I use?
I recommend using crunchy dill pickles with a good balance of sourness and saltiness. Avoid sweet pickles as they will alter the flavor profile. Also, use the pickle brine from the jar—it’s an essential ingredient in this recipe!
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Can I use fresh potatoes instead of frozen hash browns?
You sure can! Dice fresh potatoes into small cubes for even cooking. Just remember it will take a bit longer to soften and cook through, so extend your simmering time accordingly.
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How can I prevent the soup from curdling after adding sour cream?
The key is to remove the pot from heat before stirring in sour cream. Adding it off heat prevents curdling and helps keep the soup silky and smooth.
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Can I make this soup ahead for meal prep?
Yes! This soup stores well in the fridge and freezes beautifully. Just add the sour cream after reheating if freezing. It’s a fantastic make-ahead meal that tastes even better the next day.
Final Thoughts
I absolutely love how this Dill Pickle Potato Soup Recipe brings something playful and new to the table, especially when you’re craving comfort food with a twist. When I first tried adding pickles and brine to a classic potato soup, it felt like a revelation—creamy, tangy, and so deeply satisfying. If you’re looking for a cozy meal that’s easy and sure to impress, give this one a try—you’ll be glad you did, and your friends and family will be too!
Print
Dill Pickle Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4 to 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Dill Pickle Potato Soup is a creamy, tangy, and comforting recipe that combines the flavors of dill pickles, crispy hash browns, and classic seasonings. Perfect for a cozy meal, this soup is easy to prepare on the stovetop, offering a unique twist on traditional potato soup with a zesty pickle brine infusion.
Ingredients
Soup Base
- 4 cups chicken broth
- 4 cups frozen Southern-style hash browns (small cubes)
- 2 cups carrots, finely diced
- 1 cup onion, finely diced
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup all-purpose flour
Pickle & Seasonings
- 3 large dill pickles, chopped
- 1 cup pickle brine
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional)
- Black pepper, to taste
Dairy & Garnish
- 1 cup sour cream, plus more for garnish
- 1-2 dill pickles, sliced, for garnish
Instructions
- Melt Butter and Soften Vegetables: Melt the unsalted butter in a large stock pot over medium heat, then add frozen hash browns, finely diced carrots, and onions. Cover the pot and allow the vegetables to soften, stirring occasionally, for about 5 minutes to release their flavors.
- Add Flour and Liquids: Sprinkle the all-purpose flour over the softened vegetables and stir well to evenly coat and incorporate the flour, which will help thicken the soup. Gradually pour in the chicken broth and pickle brine slowly to avoid lumps, stirring constantly as you add the liquids.
- Incorporate Pickles and Seasonings: Add the chopped dill pickles, Old Bay seasoning, optional cayenne pepper, and black pepper to taste. Stir the mixture thoroughly to combine all the ingredients evenly.
- Simmer the Soup: Bring the soup to a boil while stirring constantly to prevent sticking. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 10 minutes, stirring occasionally, until the carrots are tender and the soup has thickened.
- Finish with Sour Cream: Remove the soup from the heat and stir in 1 cup of sour cream until fully blended, adding a creamy tang to balance the pickle flavor.
- Serve and Garnish: Ladle the hot soup into bowls, then top each serving with additional sour cream, sliced dill pickles, and fresh dill (optional) for garnish. Serve immediately and enjoy the comforting tangy flavors.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the amount of pickle brine according to your taste preference for tanginess.
- If you prefer a thicker soup, increase the flour to 3/4 cup.
- The optional cayenne pepper adds a mild heat, which can be omitted for a milder soup.
- Use fresh dill for garnish to enhance the herbaceous flavor.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
