This post may contain affiliate links. Please read our disclosure policy.

This easy dill pickle soup recipe is an unexpected yet comforting delight with an irresistibly creamy and tangy broth! It’s a hearty and filling soup with ham, potatoes, and fresh dill.

You may also like my Kielbasa Soup or Cabbage Soup with Bacon and Potatoes next.

a bowl of dill pickle soup with a spoon

Why you’ll love it

Dill pickle soup may seem a little unusual if you haven’t heard of it before. Obviously, you won’t like it if you don’t like pickles. But if you do like pickles, give it a chance! I promise it’s delicious. The savory broth is uniquely tasty, and everyone always wants seconds in my home.

I’ve been making my own simple take on classic Polish soup (zupa ogórkowa) for years now. My Czech mom makes pickle soup and so does our Polish friend, so it’s something that I enjoy often! I hope you find my version as scrumptious as I do for easy winter comfort food.

What you’ll need

  • Olive oil – for sautéing
  • Onion and garlic – tasty aromatics. I like using sweet (Vidalia) onions.
  • Dill pickles and pickle juice – the star of the show! Use your favorite brand, and the pickle juice is simply the juice from the jar of pickles.
  • Carrots and red potatoes – vegetable goodness
  • Chicken broth – for more savory taste in the broth
  • Worcestershire sauce – it’s one of my go-to flavor enhancers
  • Fresh dill – for even more flavor and a pop of freshness
  • Ham – for a special touch, ham adds a little smoked quality
  • Sour cream – for creaminess
  • Flour – to thicken the broth
ingredients for dill pickle soup in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I use this Dutch oven for this soup.
  • Easily chop up the vegetables and ham with a chef’s knife.
  • This ladle is my favorite since it’s sturdy and less messy than others.

How to make dill pickle soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing onion and carrots in a soup pot and added in ingredients for dill pickle soup

In a large pot, sauté the onions and carrots in the olive oil. Add the pickles, potatoes, broth, pickle juice, Worcestershire sauce, garlic, dill, and ham to the pot. Bring to a boil, then reduce the heat.

mixing flour and sour cream in a bowl and adding to a pot of dill pickle soup

Simmer until the potatoes are tender. In a small bowl, mix the flour into the sour cream until smooth. Add to the soup, and cook for another few minutes. Season with salt & pepper and more fresh dill if you like.

Substitutions and variations

  • You could always use crumbled Oven Cooked Bacon in addition to/instead of the ham. Or, try a smoked sausage like Kielbasa.
  • To make this a vegetarian dill pickle soup, omit the ham and Worcestershire sauce and add 1 tsp of smoked paprika for that smoky quality. Increase the veggies if desired.
  • If unable to find fresh dill, start with 1 tsp dried dill and add more as needed.

What to serve with dill pickle soup

Leftovers and storage

  • This pickle soup makes amazing leftovers since the flavors intensify. Store in a covered container in the fridge for 3-4 days.
  • Reheat over a low heat slowly until warmed through. Add a splash of chicken broth if needed.
  • Freeze for up to 3 months. I like to use containers for individual portions.
a ladle of dill pickle soup

If you made this creamy pickle soup recipe, please leave a star rating and review below! I’d love to hear from you. Tag me #saltandlavender on Instagram with your creations.

a bowl of dill pickle soup with a spoon
4.91 from 31 votes

Dill Pickle Soup

This easy dill pickle soup recipe is an unexpected yet comforting delight with an irresistibly creamy and tangy broth! It's a hearty and filling soup with ham, potatoes, and fresh dill.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 6


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 cup finely chopped dill pickles
  • 1 medium carrot peeled & grated
  • 3 large red potatoes (skins on) diced
  • 2.5 cups chicken broth
  • 1 cup pickle juice
  • 3 teaspoons Worcestershire sauce
  • 3 cloves garlic minced
  • 1 handful fresh dill chopped
  • 3/4 pounds ham diced
  • 1/2 cup sour cream
  • 1 tablespoon flour
  • Salt & pepper to taste


  • Add the olive oil, onion, and carrots to a soup pot. Sauté over medium-high heat for 5 minutes.
  • Add the remaining ingredients except for the sour cream and flour. Bring to a boil then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the potatoes are tender.
  • Mix the flour into the sour cream until you have a smooth mixture. Stir it into the soup and cook the soup for another 5 minutes. Season with salt & pepper to taste. Garnish with extra fresh dill if desired.


  • This soup can turn out a bit salty for some people (depending on the salt in the pickle juice and ham) so I suggest using low-sodium chicken broth if that’s a concern for you. 
  • If using dried dill, start with 1 teaspoon and work your way up from there if needed.
  • Serves 4-6.


Calories: 366kcal, Carbohydrates: 39g, Protein: 17g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 48mg, Sodium: 1907mg, Potassium: 1162mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1892IU, Vitamin C: 19mg, Calcium: 73mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on January 9, 2017. It’s been updated with new photos and better instructions but is the same great recipe!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

4.91 from 31 votes (5 ratings without comment)

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Leanne says:

    5 stars
    If you love pickles, this is the soup for you!

    1. Natasha says:

      Thank you, Leanne!

  2. Alicia says:

    5 stars
    Soooo very good! Everything you hope a dill pickle soup would be! Thank you for this amazing recipe!

    1. Natasha says:

      I’m thrilled to hear that, Alicia! You’re very welcome!

  3. Susanna says:

    5 stars
    I made this tasty soup, doubling all the ingredients except the pickles and the pickle juice. It was perfect for us and not too salty.

    I’ve made several of your recipes since I discovered your website. They did not disappoint and they were all delicious!

    1. Natasha says:

      I’m so happy you liked it (and other recipes), Susanna!! 😀 Thanks so much for your review. So glad you found me!!