Dill Pickle Soup

potato soup

Kathi, one of our longtime Customer Service Representatives (and a Master Gardener, but that’s another post) shared this lip-smacking soup recipe with us a few years back. And although it may sound a little odd, the combination of the potato and the tangy pickle really do balance each other well, underpinned by the rich chicken stock.

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Dill Pickle Soup


Units Scale
  • 6 cups chicken stock
  • 4 large dill pickles, shredded
  • 1/2 cup pickle juice from pickle jar
  • 2 1/2 cups thinly sliced potatoes
  • 2 T. instant dissolve flour
  • 1 cup milk
  • 2 T. butter, softened


  1. In a large saucepan or pot, combine stock, pickles, juice and potatoes.
  2. Bring to a boil, reduce heat and cover.
  3. Cook over low heat until potatoes are tender (10 minutes or so).
  4. Add flour, milk and butter; return soup to a boil and remove from heat.
  5. Return pot to the stove and heat through without boiling.
  6. Add salt and pepper to taste.


  • Serve garnished with fresh dill, sour cream and/or real bacon bits or crumbled bacon.
  • Best breads: Serve with potato rolls, hearty wheat bread or piping hot buttermilk biscuits.
  • Author: Kathi H.

Keywords: Dill pickle, dill pickle soup, soup, pickle

simply in season
Looking for more creative country recipes? Try “Simply in Season: Recipes and Inspiration That Celebrate Fresh Local Foods ” at Lehman’s in Kidron, Ohio, and at Lehmans.com.
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