This Crock Pot Dill Pickle Soup is a tangy and hearty recipe, which uses baby potatoes and chopped dill pickles. It’s a classic, foolproof recipe, ready in about 6 hours and 15 minutes.
Crock Pot Dill Pickle Soup Ingredients
- 1 small onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, thinly sliced
- 1½ cups chopped dill pickles + ⅓ cup pickle juice
- 1.5 pounds baby potatoes, quartered
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 cups chicken stock
- ½ cup milk
- 5 tablespoons sour cream
- 2 tablespoons flour
- Parsley, for garnish
How To Make Crock Pot Dill Pickle Soup
- Add vegetables to slow cooker: Add onion, carrots, celery, pickles, and potatoes to the Crock Pot.
- Season and add broth: Sprinkle with sugar, salt, and pepper. Pour in chicken stock.
- Cook the soup: Cover and cook on LOW for 4–6 hours, until potatoes are fork-tender.
- Make the sour cream mixture: In a small bowl, whisk together the milk, sour cream, and flour until smooth.
- Stir and finish: Stir the sour cream mixture into the hot soup and mix well to combine.
- Garnish and serve: Top with fresh parsley and serve warm.
Recipe Tips
- Can I use dill pickle relish instead of chopped pickles?
Yes, but reduce the sugar slightly since relish is usually sweetened. - What type of potatoes work best?
Baby potatoes hold their shape well, but Yukon Gold or red potatoes also work great. - Can I make this vegetarian?
Absolutely! Just swap chicken stock for vegetable broth. - How to thicken the soup more:
Add an extra tablespoon of flour to the sour cream mixture or blend a portion of the soup. - Can I make it dairy-free?
Use plant-based milk and sour cream alternatives; it may slightly change the flavor.
What To Serve With Dill Pickle Soup
This bold, flavorful soup pairs well with:
- Crusty rye bread or sourdough
- Grilled cheese or ham sandwiches
- Cucumber salad
- Roasted Brussels sprouts or cabbage
- Dill pickle spears for extra crunch
How To Store Crock Pot Dill Pickle Soup
Refrigerate: Store in a sealed container for up to 4 days.
Freeze: Cool completely and freeze for up to 2 months. Reheat gently on the stove, stirring well.
Dill Pickle Soup Nutrition Facts
- Calories: 243
- Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 16mg
- Sodium: 1063mg
- Potassium: 936mg
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Sugar: 10g
- Calcium: 92 mg
- Iron: 2 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works well as a substitute.
Does this soup taste very sour?
It’s tangy, but the sour cream and potatoes balance out the acidity.
Can I add protein like ham or sausage?
Yes, diced cooked ham or kielbasa makes a great addition.
How do I make it spicier?
Add a pinch of crushed red pepper flakes or a dash of hot sauce.
Can I use broth with less sodium?
Yes, opt for low-sodium chicken broth to control salt levels.
Try More Recipes:
Crock Pot Dill Pickle Soup
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes6
hours243
kcalA unique, tangy, and hearty potato soup made with dill pickles, baby potatoes, and sour cream—perfectly comforting with a twist.
Ingredients
1 small onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1½ cups chopped dill pickles + ⅓ cup pickle juice
1.5 lbs baby potatoes, quartered
1 tbsp sugar
1 tsp salt
1 tsp pepper
6 cups chicken stock
½ cup milk
5 tbsp sour cream
2 tbsp flour
Parsley for garnish
Directions
- Add onion, carrots, celery, pickles, and potatoes to Crock Pot.
- Sprinkle with sugar, salt, and pepper. Pour in chicken stock.
- Cook on LOW for 4–6 hours until potatoes are tender.
- In a small bowl, whisk together milk, sour cream, and flour.
- Stir mixture into soup and let heat through.
- Garnish with parsley and serve hot.