Dill Pickle Soup with ham, potatoes, carrots, and fresh dill. A creamy, tangy comfort food that’s hearty, unique, and surprisingly easy to make.
Alright, I have to admit—I wasn’t sold on this at first. Dill Pickle Soup? It sounded…odd. Like something your eccentric great-aunt might bring to a potluck. But you know what they say—don’t knock it till you try it. And boy, am I glad I tried it.
The first time I made it, I wasn’t expecting much. I thought, “Okay, I like pickles, I like soup, but together? This could go either way.” One bite in, though, and I was hooked. It was creamy and comforting, with that bright, tangy zip from the pickles and dill. It reminded me of when I was a kid and my mom would make soup on rainy days—only this time, with a fun, unexpected twist.
Now, it’s become one of my go-to recipes, especially when I need something hearty but not boring. Plus, it’s one of those dishes that makes people go, “Wait…what’s in this?” before they dive in for seconds.
Why You’ll Love This Dill Pickle Soup Recipe?
- Totally unique: The tangy pickle juice and fresh dill give this soup a flavor that stands out.
- Hearty and satisfying: With ham, potatoes, and carrots, it’s a meal in a bowl.
- Comfort food with a twist: Creamy and cozy but with just enough zing to keep it interesting.
- Quick and simple: You can have this on the table in under an hour.
Ingredient Notes:
Let’s talk about what makes this Dill Pickle Soup so special. It’s a quirky mix, but it all comes together beautifully:
- Dill pickles and pickle juice: These are the stars. They add a tangy kick that makes the soup so memorable.
- Ham: The salty, smoky flavor of diced ham balances the brightness of the pickles.
- Potatoes: Red potatoes with the skins on add heartiness without too much prep work.
- Fresh dill: This herb ties everything together and enhances the tangy flavor.
- Sour cream and flour: These create the creamy texture that makes this soup so comforting.
- Carrots and onions: They add sweetness and depth, rounding out the flavors.
Pro Tip: Use high-quality pickles—seriously, this isn’t the time for the jar that’s been in the back of your fridge for six months.
How To Make Dill Pickle Soup?
Step 1. Start with the veggies.
Heat some olive oil in a soup pot over medium heat. Add the chopped onion and grated carrots, and let them cook for about five minutes. You want the onions to get soft and the carrots to release their sweetness—it’s like the base layer of a flavor pyramid.
Step 2. Build the soup.
Now for the fun part. Add your diced potatoes, chopped dill pickles, chicken broth, pickle juice, Worcestershire sauce, minced garlic, fresh dill, and diced ham. Stir it all together and bring the soup to a gentle boil. Then, lower the heat and let it simmer for 15–20 minutes. The potatoes should be fork-tender, and your kitchen will smell amazing by this point.
Step 3. Get creamy.
In a small bowl, mix the sour cream and flour until smooth. This step is key for that velvety texture—no lumps allowed! Slowly stir this mixture into the soup and let it cook for another five minutes to thicken up.
Step 4. Season and serve.
Give it a taste and adjust the salt and pepper as needed. Ladle the soup into bowls, garnish with extra fresh dill if you want to be fancy, and serve it hot. Crusty bread on the side is highly recommended—it’s perfect for dipping.
Want To Save This Recipe?
Storage Options:
This soup is one of those dishes that tastes even better the next day. Here’s how to store it:
- Refrigerator: Keep leftovers in an airtight container for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally.
- Freezer: Let the soup cool completely, then portion it into freezer-safe containers. It’ll keep for up to three months. Just thaw overnight in the fridge before reheating.
Variations and Substitutions:
Want to make this soup your own? Here are some ideas:
- Vegetarian-friendly: Swap the ham for extra veggies and use vegetable broth instead of chicken broth.
- Spicy kick: Add a pinch of cayenne or a drizzle of hot sauce for a little heat.
- Protein swap: Diced chicken or turkey works great in place of ham.
- Extra creamy: Stir in a splash of heavy cream along with the sour cream for an ultra-rich finish.
What to Serve with Dill Pickle Soup?
This soup is hearty enough to stand alone, but a few sides can take it to the next level:
- Crusty bread or rolls: Perfect for soaking up that creamy, tangy broth.
- Simple green salad: A fresh, crisp salad adds a nice contrast to the soup’s richness.
- Mild cheeses: Havarti or Swiss pair wonderfully with the soup’s flavors.
- Roasted veggies: Brussels sprouts or asparagus make for a satisfying side.
Frequently Asked Questions:
Can I use low-sodium broth?
Definitely! The ham and pickles already add plenty of salt, so low-sodium broth works perfectly.
What if I don’t have fresh dill?
No problem! Use dried dill instead—just use about half as much since it’s more concentrated.
Can I make this soup dairy-free?
Yes! Use a dairy-free sour cream alternative and skip the flour. You can thicken the soup with cornstarch instead.
So, what do you think? Ready to give Dill Pickle Soup a try? It’s tangy, creamy, and just quirky enough to surprise you—in the best way possible. Let me know how it turns out, and don’t forget to share your favorite toppings or tweaks!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Dill Pickle Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1 cup dill pickles finely chopped
- 1 medium carrot peeled and grated
- 3 large red potatoes diced (leave the skins on)
- 2.5 cups chicken broth
- 1 cup pickle juice
- 3 teaspoons Worcestershire sauce
- 3 cloves garlic minced
- 1 handful fresh dill finely chopped
- 3/4 pound ham diced
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Instructions
Prepare the vegetable base
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and grated carrot. Sauté for approximately 5 minutes, or until the onion is soft and translucent.
Add the main ingredients
- Incorporate the diced potatoes, chopped dill pickles, chicken broth, pickle juice, Worcestershire sauce, minced garlic, fresh dill, and diced ham. Stir well to combine the ingredients.
Simmer the soup
- Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
Thicken the soup
- In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir this mixture into the soup, ensuring it is fully incorporated. Cook for an additional 5 minutes, allowing the soup to thicken.
Season and serve
- Taste the soup and adjust the seasoning with salt and pepper as desired. Ladle the soup into bowls and garnish with additional fresh dill, if preferred. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
