Dill Pickle Soup

Dill Pickle Soup
Prep Time10 minutes
Cook Time20 minutes
Servings: 4

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  • 2 tbsp butter
  • 1 onion (medium)
  • 1 carrot (large stick)
  • 1 Ricos Dill Pickle in a Pouch (diced)
  • 4 tbsp Pickle Juice (from pouch)
  • 5 cups broth (vegetable or chicken)
  • 3 potatoes (cubed)
  • 4 1/2 tbsp sour cream
  • 1 1/2 tbsp flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 4 tbsp dill (chopped)


  • Add broth to a large pot, bring to a boil.
  • Once boiling, add diced potatoes, reduce heat to medium, cook for 10 minutes.
  • Heat butter in large pan over medium heat.
    Add onion and carrots, cook until vegetables begin to soften, approximately 7 minutes.
    Stir in diced dill pickles and cook for 3 more minutes.
  • While vegetables are cooking, in a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
  • Add sautéed vegetables, sour cream mixture into the pot with potatoes, add salt & pepper and cook for another 5 minutes or until potatoes are tender.
  • Remove from the heat and serve.
    Garnish with fresh chopped dill.

Recipe Notes