Dill Pickle Soup is a must make for pickle lovers! It’s a hearty soup full of potatoes, bacon, cheese, and pickles. It’s delicious and ready in about 30 minutes!
It’s soup season in north Texas! We’ve had several days in the 50s (in the very early morning) and I am so excited to start making all my favorite fall comfort foods.
Soup is just the best, isn’t it?
Especially a nice hearty soup full of potatoes, bacon, cheese, and yeah, pickles.
This soup is so delicious and if you have a pickle lover in your house, you have to give it a try! It’s basically a cheesy potato and bacon soup but with pickle juice and diced pickles added.
My boyfriend isn’t a pickle person (who asks for no pickles on burgers?! He does. Is that a red flag?) but he liked the soup. So it’s not overly pickle-y.
Ingredients for Dill Pickle Soup
- Bacon – you are going to use the bacon and the bacon fat so I don’t recommend a lean bacon like turkey
- Russet potatoes – you can use red potatoes or gold potatoes but if they are smaller than the average russet potato, you will need more than 5
- Chicken broth – make sure to use low-sodium so the soup doesn’t end up too salty
- All-purpose flour – this is to thicken the soup
- Whole milk – you can use a nondairy milk but make sure it’s a thicker one like oat milk
- Dill pickle juice – just the juice from a jar of dill pickles. Make sure it’s dill and not bread and butter – you don’t want a sweet pickle soup!
- Dill pickles – from the same jar you got the juice from
- Cheddar cheese – you can also use a cheddar jack blend
- Fresh dill – just a sprinkling for garnish
- Cook bacon. In a large soup pot, cook bacon until crisp and remove to a plate. Save about 2 tablespoons of bacon fat.
- Cook vegetables. Sauté the onion and garlic in the reserved bacon fat.
- Cook potatoes. Add potatoes and chicken broth. Simmer until potatoes are tender.
- Thicken soup. Whisk together flour, milk, and pickle juice. Stir into soup and simmer until thickened.
- Finish the soup. Remove from heat and stir in pickles and cheese.
- Garnish and serve. Sprinkle with fresh dill and enjoy!
How Long Is It Good For?
Dill Pickle Soup will be good for up to 3 days in the fridge. Make sure to store it in an airtight container – we love these glass containers for all our leftovers.
I recommend reheating it on the stove. It will likely thicken as it sits in the fridge so you may need to add a little extra chicken broth or even water to get it back to it’s soupy consistency.
Can You Freeze It?
You can freeze this soup for up to 3 months. I recommend using a freezer-safe soup container.
When you are ready to serve it, let it defrost overnight in the fridge and then reheat on the stove. If it has thickened a lot, use chicken broth or water to get it back to it’s original consistency.
What To Serve with Soup
More Soup Recipes
- Chicken Tortellini Soup
- Autumn Squash Soup (Panera Copycat)
- Spicy Coconut Wonton Soup
- Loaded Baked Potato and Cauliflower Soup
- Ham and Lentil Soup
- Spiced Carrot Soup
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- ½ pound bacon, diced
- 1 small white onion, diced
- 3 cloves garlic, minced
- 5 russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- ¾ cup dill pickle juice
- ¾ cup dill pickles, diced
- 1 ½ cups cheddar cheese, shredded
- salt and black pepper
- fresh dill, for serving
- In a large stock pot, cook diced bacon over medium-high heat until crispy. Use a slotted spoon to remove bacon to a paper towel-lined plate. Pour off all but about 1 tablespoon of bacon fat.
- Add onion to hot pot with bacon fat and cook, stirring frequently, until onion is soft and translucent. Add garlic and cook another 30 seconds, until fragrant.
- Add potatoes and chicken broth. Bring to a boil, lower to a simmer, and cook until potatoes are fork tender, about 15 minutes.
- In a small bowl, whisk flour, milk, and dill pickle juice until smooth. Stir into soup and let simmer until thickened, about 5 minutes.
- Remove from heat and stir in pickles and shredded cheese.
- Taste and season with salt and pepper. It probably won't need salt but taste it to be sure.
- Sprinkle with fresh dill before serving.