Hearty delicious Easy Dill Pickle Soup is a Polish style home cooked soup loaded with potatoes, fresh dill, and tons of creamy flavor!
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Pickle Soup
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!
Inspired by Travel to Poland
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.
To see more from some of our travels around Poland, check out some of our favorite trips and Polish recipe inspiration here:
How to Make Pickle Soup
This soup is simple and easy to make, but we’ve added some modifications, tips, and tricks to make it perfect every time.
Instant Pot Modification
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!
Store soup in an airtight container for up to four days.
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.
Let soup thaw fully before reheating – simply place in the refrigerator overnight to thaw.
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.
FAQs
When soup has thickened and potatoes are soft, soup is done.
Sausage or ground beef is a great hearty addition to this soup!
This soup can be stored for up to four days in an airtight container in the refrigerator.
This soup can be frozen for up to four months.
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!
You can find our complete side dish recipe archives here.
The Best Easy Dill Pickle Soup Recipe
If you love this easy and delicious dill pickle soup recipe as much as I do, please give it a five star review and help me share on Facebook and Pinterest!
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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.
Notes
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.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 437Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 52mgSodium 628mgCarbohydrates 49gFiber 5gSugar 9gProtein 20g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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