Hearty delicious Easy Dill Pickle Soup is a Polish style home cooked soup loaded with potatoes, fresh dill, and tons of creamy flavor!
Creamy dill pickle soup might not be the first thing you think of when looking for a hearty, delicious dinner - but it should be!
Sour and creamy don't seem like they should go together, but when you taste this amazing soup - inspired by Polish pickle soups I've had when traveling in Poland - you'll get why this indulgent soup is one of our family's favorites!
It's interesting and delicious - and smells amazing when cooking (don't worry, I actually hate the smell of pickles, but I was drooling over the smell of this amazing soup the whole time I made it.)
To Try The Keto Version - My Easy Keto Dill Pickle Soup - click here.
This creamy pickle soup is loaded with delicious potato flavor - which makes it a no-no on a low carb diet - but thankfully, I have a keto version as well!
To make it easier, I have each version separated so they are simple to follow.
If you'd like to try your hand at making your own pickles, try this super simple Easy Fridge Pickles recipe, too!
Just Take Me To The Easy Dill Pickle Soup Already
I have readers of all level comfort and skill level in the kitchen reading Sweet C's, I try to provide a lot of information in my posts.
I get a lot of questions on my recipes, and I've made a commitment to providing lots of information for my readers.
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Polish Pickle Soup
This pickle soup is based off many of the pickle and rye soups my husband and I have tried in Poland - pickle soup is one of his favorite things to eat when we visit Poland.
You can see more of our travels through Poland here:
Poland Trip Ideas
What To Serve With Dill Pickle Soup
A creamy and sour soup can be a bit tricky to pair perfectly - but no worries, I have a few excellent recipes to go alongside this dill pickle soup recipe - including an artisan style bread bowl you can hollow out and serve it in!
What To Serve With Dill Pickle Soup
The Best Deviled Eggs Recipe Ever
The Best Easy Deviled Eggs Recipe Ever - easy and delicious perfect classic deviled eggs that are perfect for parties, potlucks, easter, or meals!
Sour Cream Cornbread Recipe
Easy Sour Cream Cornbread Recipe - the best easy soft and moist cornbread that is crazy delicious and never tastes dry. Sour cream cornbread is smooth, full of flavor, and goes great at a picnic or BBQ with your favorite summer dishes!
AntiPasti Pasta Salad
Slightly tangy and delicious, this antipasti pasta salad is full of robust antipasti flavors, is totally vegan, and perfect for crowds. Appropriate for Orthodox Christian fasting periods.
Orzo With Sun Dried Tomatoes and Basil Pesto
Easy one pot Orzo With Sun Dried Tomatoes and Basil Pesto is a light vegan side dish everyone loves - slightly spicy, a little salty, and packed with sun dried tomato and pesto flavor in a quick pasta salad that is perfect for picnics, parties, or alongside fish, steak, chicken, or pork.
Instant Pot Pickle Soup Recipe
If you'd like to make this dill pickle recipe in an Instant Pot, please follow these steps:
- Add all ingredients to the pot except heavy cream.
- Put the lid on the pot and set the steam release knob to seal.
- Press the Pressure Cook/Manual button or dial, then the + or - button or dial to choose 5 minutes, on high pressure.
- When the cook time is finished, let the pot release naturally for 10 minutes.
- After 5 minutes, turn the steam release knob to the vent position, until fully released.
- With an immersion blender or potato masher, smush potatoes. There should be lumps, but some should be blended.
- Whisk in cream, whisk vigorously to combine.
- Set instant pot to simmer and cook on medium to bring to a boil, stirring occasionally.
- When soup has boiled and thickened, turn off heat and serve.
- Garnish with fresh sliced pickles and fresh dill.
How To Store Dill Pickle Soup
This dill pickle soup is one of our favorites to make because it stores beautifully - and can even be frozen!
You can whip up a big batch of this soup to have leftovers you'll want to eat again and again - and they taste even more amazing when reheating!
In The Fridge
Store soup in an airtight container for up to four days.
In the freezer
Store in an airtight container or plastic bag for up to four months.
Store in a plastic bag, and lay flat in freezer until frozen. This will help soup freeze in a thin even layer that thaws evenly.
How To Reheat Dill Pickle Soup
Reheating this dill pickle soup from the refrigerator or the freezer is a snap - and unlike many recipes, tastes great from the microwave as well as the stovetop.
From frozen:
Let soup thaw fully before reheating - simply place in the refrigerator overnight to thaw.
From the refrigerator:
In the microwave: In a microwave safe bowl, heat for one minute, then stir. Heat for additional 1-2 minutes, stirring every 30 seconds, until piping hot.
Serve topped with 1 sliced dill pickle, or dill pickle chips and a bit of fresh dill.
On the stovetop: In a small pot, add 2tbsp water or stock to bottom of pan, stirring soup in slowly.
Bring to a boil, then top with 1 sliced dill pickle and a bit of fresh dill.
The Best Easy Dill Pickle Soup Recipe
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Easy Dill Pickle Soup Recipe
Hearty delicious Easy Dill Pickle Soup is a Polish style home cooked soup loaded with potatoes, fresh dill, and tons of creamy flavor!
Ingredients
- 2 tbsp extra virgin olive oil or butter
- 1 leek (just the white and light green parts), diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
- 1 jar dill pickles, diced (save one to slice into thin rounds to garnish, as pictured)
- 6 cloves garlic, finely minced
- 3 large potatoes, peeled and diced into 1" chunks
- 1 tbsp dried marjoram
- Salt and pepper, to taste
- 8 cups chicken stock
- 1/4 cup heavy cream
- 2 tbsp chopped fresh dill
- optional: pork or chicken bones
Instructions
On The Stovetop:
- In a large dutch oven or heavy stock pot, heat oil or butter and heat on medium high until shiny/melted - about 35 seconds.
- Add leek, carrots, celery, and onion.
- Cook until softened and lightly browned, about 6 minutes, stirring occasionally to prevent burning.
- Add garlic and continue to brown vegetables until garlic is soft and fragrant, about 2 minutes.
- Add diced pickles, stir. Set pickle juice aside - do not drain.
- Add marjoram, potatoes, salt and pepper, stir.
- Add in pickle jar juice and stock and bring to a boil.
- Optional: for traditional Polish flavor, add chicken or pork bones to soup while boiling (remove before serving, this is just for additional hearty flavor).
- Let soup boil until slightly reduced and potatoes are soft.
- Lightly mash potatoes in soup with back of a spoon or a potato masher, there should still be chunks - but we want slightly smashed boiled potatoes for a lovely thick soup.
- Stir well to mix.
- Turn stove off.
- Stir in cream, whisking to combine as it is added.
- Return heat to pan and bring back to boil.
- Reduce heat and let thicken, about five minutes.
- Serve with thin slices of pickle and fresh minced dill.
In an Instant Pot:
- Add all ingredients to the pot except heavy cream.
- Put the lid on the pot and set the steam release knob to seal.
- Press the Pressure Cook/Manual button or dial, then the + or - button or dial to choose 5 minutes, on high pressure.
- When the cook time is finished, let the pot release naturally for 10 minutes.
- After 5 minutes, turn the steam release knob to the vent position, until fully released.
- With an immersion blender or potato masher, smush potatoes. There should be lumps, but some should be blended.
- Whisk in cream, whisk vigorously to combine.
- Set instant pot to simmer and cook on medium to bring to a boil, stirring occasionally.
- When soup has boiled and thickened, turn off heat and serve.
- Garnish with fresh sliced pickles and fresh dill.
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