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A close-up of a creamy pickle soup garnished with sliced pickles and chopped fresh herbs in a blue bowl—a delicious twist on the classic dill pickle soup recipe.
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4.34 from 3 votes

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: soups
Cuisine: Polish
Keyword: pickle, polish food, soups
Servings: 6 people
Author: Courtney O'Dell
Cost: $8

Ingredients

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 the 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

Serving: 1g | Calories: 181kcal | Carbohydrates: 19g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 489mg | Potassium: 516mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3887IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg

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