Crock Pot Dill Pickle Soup

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

1. Add vegetables to slow cooker: Add onion, carrots, celery, pickles, and potatoes to the Crock Pot.
2. Season and add broth: Sprinkle with sugar, salt, and pepper. Pour in chicken stock.
3. Cook the soup: Cover and cook on LOW for 4–6 hours, until potatoes are fork-tender.
4. Make the sour cream mixture: In a small bowl, whisk together the milk, sour cream, and flour until smooth.
5. Stir and finish: Stir the sour cream mixture into the hot soup and mix well to combine.
6. 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 Detox Soup
• Crock Pot Dairy-Free Potato Soup
• Crock Pot Curry Soup

Crock Pot Dill Pickle Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

243

kcal

A 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.