Pickles are good on subs and great on burgers. But soup? You bet. Try a Delicious Dill Pickle Soup in 15 Minutes. It might just become your family’s new favorite! I partnered with Stonyfield to bring you this post.
I first heard about Dill Pickle Soup here on my friend Cathy’s amazingly delicious blog, The Noble Pig.
When I saw it, I was like, “Really? How is that a thing?”
What Even Is Pickle Soup?
OMG! It’s like a creamy potato soup with extra salt and tang from the pickles and sour cream. So so so good. Addictive. Really addictive.
I decided that it was a perfect soup to adapt to my 15-Minute Soup Series. To get this soup ready in 15 minutes, I had to change a few things. Most importantly, I didn’t peel and cube potatoes. It would take too long to do all that and get them cooked through in time.
Making It Quicker
Instead, I decided to try something new. I bought a bag of southern-style hash browns from the freezer section. These are frozen cubed potatoes. But they’re already partially cooked so as soon as you heat them, they soften. Frozen hashbrowns are the SouperTip for today’s soup. They’re what make it possible to make this soup so quickly. To see all my other 15-Minute Soup and the Soupertips that go with them head over here.
There are a few adjustments to the amounts and the methods between my and Cathy’s soup, mostly to do with speeding things up. For instance, my batch is smaller than hers so that it takes less time to heat things through. Also, I’ve used Greek yogurt in mine instead of sour cream. This is because I rarely buy sour cream but always have a tub of Stonyfield Greek yogurt in my fridge. This version of Dill Pickle Soup is therefore a bit healthier as well as being really quick.
I can’t wait for you to try this soup. Really. You’re going to be amazed and delighted by how good it is. Let me know down below if you try it. I can’t wait to hear what you have to say!
Have a great day!
Christine xo
Print
15-Minute Dill Pickle Soup
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4–5 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
DESCRIPTION
The trick to making this soup so quickly is to use frozen hashbrowns as the potato. These hashbrowns are cubed potatoes that are partially cooked. Not only are they already peeled and chopped but they’re partially cooked. As soon as you heat them up in the broth, they’re soft. Such a time-saver!
Ingredients
- ¼ cup unsalted butter
- 4 cups low or no-sodium vegetable or chicken broth
- 4 cups frozen Southern-style hash browns (these are small cubed hash browns)
- 2 cups carrot matchsticks (sometimes called packaged as “shredded carrots”)
- 3 large whole dill pickles, plus one more for optional garnish
- ½ cup all-purpose flour
- 1 cup pickle juice (plus more to taste)
- 1 tsp. Old Bay seasoning
- ½ tsp. coarse black pepper
- ¼ tsp. cayenne pepper
- Handful of fresh dill fronds
- 1 cup Stonyfield Greek yogurt, plus more for garnish
Instructions
- Cut the butter into pieces and melt it in a large pot or Dutch oven set over medium heat. Put the broth in a large microwave-safe bowl and microwave on high for 5 minutes.
- While the broth heats, add the hash browns to the melted butter. Stir and cover. Roughly chop the matchstick carrots. Add them to the potatoes, stir and cover. Fine chop the 3 dill pickles and add them to the pot, stir.
- Add the flour and stir well. Pour in half of the hot broth and stir well. Add the other half and stir. Add the pickle juice, Old bay, black pepper, and cayenne. Stir.
- Bring it to a simmer over high heat stirring constantly. Reduce to low and cook covered, stirring occasionally, until carrots are tender.
- While the soup simmers chop the dill and slice some pickle for garnish.
- Remove soup from heat. Stir in 1 cup of the Greek yogurt.
- Ladle soup into bowls and garnish with dollops of yogurt, chopped dill, and sliced pickles.
Julie says
We get pickle soup from a polish diner and when I asked about the recipe she said not to use dill pickles but used brined or sour pickles, no dill and no vinegar. Hard to find. I don’t know the difference but will try dill pickles sometime to see.Â
Christine Pittman says
Interesting. Thanks for sharing, Julie.
Brittany says
Never thought of using hashbrowns instead of potatoes before, what a great idea! This recipe sounds delicious, I can’t wait to try it!
Christine Pittman says
Isn’t it a handy trick to speed things up, Brittany? Works amazingly!
Alexia Childress says
I just can’t get enough of this soup! It’s what I call a bowl of heaven!  I am 8 months pregnant and eat this almost everyday! It’s so filling and fulfills my cravings!  I have grown up loving pickles and to find away to make it into a meal has been a true gift! If you love yourself make this soon!  I think I might have to have a little bowl before bed. Â
Christine Pittman says
Bowl of heaven is high praise, Alexia, thanks! Happy to hear it satisfied pregnancy cravings for you.
Sam says
I love pickles, but I never thought to make a soup with them! Pleasantly surprised with the outcome, thanks for sharing this wonderful recipe!
Christine Pittman says
Sam, I’m so happy you liked it. Isn’t it so surprisingly great?
Mathew says
It’s a great and tasty recipe for sure. But I wanted to mention that in step 3 of the recipe you state as the FOUR rather then FLOUR, as im sure that is what you meant to type. Just a little FYI.
Christine Pittman says
Fixed. Thanks, Mathew!
Megan says
Very good. I had time to use potatoes. I also didn’t have Old Bay but used celery salt, a bay leaf, mustard powder, and pinch of ground cloves to substitute. I used a few more pickles – I love pickles! I’d cut back a bit on the black and cayenne pepper next time for my taste. I think I’d also try half the butter next time too. Thanks so much for posting. This really hit the spot.
Becky Jordan says
Any idea for substitutions for the greek yogurt? My daughter has a dairy allergy so I cannot use yogurt. Should I just leave it out?
Christine Pittman says
Becky, Yes, leave it out or maybe can you find a non-dairy sour cream or yogurt?
Kathryn Lilley says
Unable to sign up
Christine Pittman says
Kathryn, for the ebook and newsletter? Not sure why not. Try this: At the top right of https://cookthestory.com there’s an orange circle with an arrow in it. Click on that. You should then be able to enter your email address to sign up.
victoria bak says
Great recipe! I’m writing an article about Polish recipes, do you mind if I use your photo? I’ll credit the photo to this page of course. I love pickle soup and had to include it! Please let me know, thank you :)
Christine Pittman says
Victoria, Yes you can use the image with credit. But please do not use the recipe. Thank you.
Izabela Rusnak says
Traditional pickle soup is made with full sour picles in brine no vineger added.Every recipe says dill picle but not specify what kind of picle .
Christine Pittman says
Izabela, Thank you for the info. Very helpful!
Tim G says
Where are the directions???
Christine Pittman says
So sorry. They’re there now. No idea how they got deleted.
Alice Weissman says
there are no directions for this soup on the page – only ingredients??!!!?????!!!!
Christine Pittman says
Hi Alice, So sorry. They got deleted somehow. But they’re back up now.
Liz @ The Lemon Bowl says
We eat a jar of pickles almost every couple of days!! My boys would love this!
Angie | Big Bear's Wife says
As soon as I saw this I thought of the Noble Pig’s Dill Pickle Soup! What a great soup to add to your 15-Minute Soup Series!
Christine Pittman says
Angie, She was my inspiration! I so love that soup, and all of her amazing pickle ideas lol.
Marly says
OK. This must be the most interesting soup name I’ve ever heard. I have to say…I’m intrigued! I’m a big dill pickle fan so this is going on my “gotta try” list!
Kennedy Cole| KCole's Creative Corner says
Hmmm! This looks very intriguing and creative! I’ve never tried dill pickle soup, but I definitely will have to try it sometime! I love the addition of that Greek yogurt to help mellow out some of that pickle flavor :) Thanks for sharing! ;)