Dill Pickle Soup

I was first introduced to Dill Pickle Soup over a year ago at one of Milwaukee’s annual, ethnic festivals, Polish Fest. If you have never been to Milwaukee, please come from June-August as there are so many fun things to do, including an ethnic festival that takes over a major downtown park every week. The one we went to was Polish fest. I have no idea why, as none of us our Polish, but I wanted to give my kids a glimpse into some of their culture, plus I knew they would love a Polish sausage, which would lure them into a couple of attractions. For me, well, it was to try new things, and things I would typically not run into on a regular basis. That’s when I saw dill pickle soup.

Dill Pickle Soup Recipe
Dill Pickle Soup Recipe

At first glance of those words, I thought there is no freaking way this is going to be good, but hey, it’s worth a try. So as I ordered sausages for my kids, and something else for my wife, I went all in and dove into this cup of dill pickle soup. At first glance it looks like a vegetable soup, then when sticking my nose to the rim of the cup, I could smell that dill flavor coming through. Don’t get me wrong, I love pickles, especially dill pickles, but in soup? What were these Polish folks thinking? It’s soup season in Wisconsin (yes, it’s currently -6 degrees), and I figured this one would warm the soul.

Let’s get started.

  • 4 tbsp unsalted butter
  • 3 whole carrots, trimmed, and finely diced (I used my food processor)
  • 1 whole leek, cleaned, thinly diced (I used my food processor)
  • 1 whole russet potato, peeled, and cut into bite-sized cubes
  • 1 jalapeno pepper, seeds removed, diced
  • 5 cups of chicken stock, low sodium
  • 1 tsp salt, to taste
  • 1 tbsp all purpose flour
  • 1/3 cup of water
  • 1 cup sour cream
  • 1 1/2 cups of dill pickle juice
  • 4 dill pickle spears, diced
  • 1/2 tbsp cracked black pepper
  • 1/2 tbsp Old Bay Seasoning
  • Some good crusty bread, optional

Sounds great already, and trust me it is.

Start by getting your soup pot on the stove. Add in your butter, on medium-high heat, and let that melt down. Toss in your carrots, leeks, jalapeno, and potatoes, and give that a good stir. Continue to stir for about 3-5 minutes.

Dill Pickle Soup Ingredients
Dill Pickle Soup Ingredients

Next, add the chicken stock, and bring to a boil. Once boiling, reduce the heat, and bring to a simmer. Check on your potatoes from time to time, and once they are knife tender, add in the pickle juice, pickles, Old Bay, salt, and pepper.

Give that a good stir. Now, to a small bowl, add the water, sour cream, and flour. Whisk until you have a smooth mixture. This will be a small thickening agent for the soup, plus it gives a bit of great, mild sourness from the sour cream.

After a few minutes, take your whisk, and your sour cream mixture, and slowly begin whisking it into the soup. Keep whisking throughout the process. Once all of the sour cream mixture is in the pot, give another good whisk, then cover, and continue to cook for about 5 minutes.

Dill Pickle Soup Recipe
Dill Pickle Soup Recipe

Now you are ready to serve. Ladle into your soup bowl, or cup, and dig in.

What were these Polish folks thinking? I’ll tell you what, they were thinking that this bowl of soup would be nothing but delicious. Again, at first glance you think it is vegetable soup, but when bringing the soup spoon closer, you get that mild dill pickle aroma, with the subtle taste when spooning it in. My daughter, who ‘can’t stand’ pickles, at her bowl of soup. I was surprised, and upon her first or second bite she asked ‘are there pickles in this?’, and I said yes, she kept her face down, her bread dunked, and kept at it.

If you are skeptical, give it a try. My neighbors brought over a bear soup yesterday, and I traded up with my dill pickle soup. He, being Polish, had never had this type of soup, so it will be interested to get his take on it, once I see him after it begins to warm up in the great white north. Enjoy!

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *