Real Recipes From Real Home Cooks ®

dill pickle soup by maggie

Recipe by
Maggie M
In The Kitchen, OH

If I had only known about this when I was pregnant! I saw a recipe for dill pickle soup but the ingredients just didn't seem like they were right. I searched and found a few others, but they were also off a bit. So I took the basic idea and added my own take on what I think it should taste like and here we are! I love this soup. It's like a cross between a potato soup and a cauliflower soup with a super surprise. My recipe is for 2 servings - just double it for more. Served hot with warm crusty bread was perfection!

yield 2 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For dill pickle soup by maggie

  • 3 slice
  • 1/4 c
    chopped onion
  • 1/4 c
    diced carrots
  • 1/4 c
    diced celery
  • 1-1/2 c
    diced peeled Yukon gold potatoes
  • 1/4 tsp
    spicy brown or Dijon mustard
  • 1/2 tsp
    minced garlic, or more to taste
  • 1/3 c
    dill pickle juice
  • 2 c
    chicken broth
  • 1 md
    dill pickle, cut into chunks
  • 1/4 c
    sour cream
  • 2
    mini smokey sausages - cut in half lengthwise then sliced thin
  • 1/2 c
    steamed diced carrot
  • 2 c
    steamed cauliflower florets
  • 1/4 c
    whole kernel corn
  • 2 Tbsp
    shredded dill pickles
  • milk, if necessary for consistency
  • shredded sharp cheddar cheese
  • crumbled crispy bacon
  • chopped or shredded dill pickles
  • fresh dill
  • snipped chives

How To Make dill pickle soup by maggie

  • 1
    Chop the bacon in small pieces and cook until crispy in a saucepan. Remove cooked bacon from pan onto paper towel to drain. Reserve the bacon drippings.
  • 2
    Add the onion, 1/4 cup diced carrot, and celery to the reserved bacon drippings and cook until tender. Add the potatoes, mustard, garlic, pickle juice, chicken broth, and chunked dill pickles. Stir and bring to a boil. Reduce heat to a simmer, cover and simmer until the potatoes are done, about 10 - 15 minutes.
  • 3
    Remove from heat. Add the sour cream and blend until smooth using an immersion blender. (If you don't have an immersion blender, you can use a regular blender, but be careful because the mixture is very hot.) Return the blended soup to the pot and add the sausage, steamed carrot, cauliflower, corn and shredded dill pickle. Stir and heat to warm through.
  • 4
    If your soup is too thick, just add a bit of milk until you get the desired consistency. Ladle hot soup into bowls and top with shredded cheddar, crispy bacon, dill pickle, fresh dill, and/or chives. Note: I recommend shredding the pickles for garnish for a better dill pickle punch.