This Crockpot Pickle Soup recipe is deliciously tangy, creamy, and loaded with tender veggies. It makes a super flavorful and hearty soup that’s perfect for cold winter days (or when you need a pickle fix!)
🥒 Dill Pickle Soup Recipe
If you’re a fan of dill pickles and if you love a warm and comforting bowl of soup, you’re going to fall in love with this recipe because it gives you the best of both worlds. Also known as Polish Zupa Ogorkowa, this soup combines sour pickles with tender carrots, onions, celery, and creamy potatoes that come together in velvety broth to create the most amazing slow cooker soup.
Versions of this hearty dill pickle soup have taken the internet by storm since it was featured on Good Morning America with actress Kristen Bell. She shared how to make this traditional holiday recipe from her own family’s cookbook. While there are several versions of this delicious soup, one thing is certain, pickles are the star of the show and are the key to providing the soup with a wonderful subtle, briny flavor.
If you love the flavors of this soup, you should also check out this Slow Cooker Dill Pickle Chicken. It’s always a family favorite. Or if you’re looking for tasty soups to warm you up during the colder months, check out these Best Fall Soup Recipes.
💓Why We Love This Recipe
- The tanginess of the pickles makes this rich and creamy soup a pickle lover’s dream.
- This homemade soup is a super easy recipe that uses simple ingredients and only requires 15 minutes prep time.
- Leftover soup is even better the next day, making this a great meal prep recipe.
🛒Ingredients
- Onion, chopped
- Carrots, sliced
- Celery, thinly sliced
- Dill pickles-chopped with ⅓ cup of the dill pickle juice
- Baby potatoes, quartered
- Chicken stock (or chicken broth)
- Sugar
- Salt
- Black pepper
- Milk
- Sour cream
- Flour
- Parsley or fresh dill to garnish
👩🏽🍳How to Make Easy Crockpot Dill Pickle Soup
Step One: Add Veggies to Slow Cooker
- To your crock pot, add in the onion, carrots, celery, pickles (with the pickle brine) and the potatoes.
Step Two: Season
- Sprinkle the veggies with the sugar, salt and pepper.
Step Three: Add the Stock and Cook
- Pour in the chicken stock.
- Cook on low heat for 4-6 hours until the potatoes are tender.
Step Four: Thicken the Broth and Serve
- In a small bowl whisk together the milk, sour cream and flour.
- Stir the sour cream mixture into the pickle and potato soup.
Garnish with fresh parsley and serve with a big slice of crusty bread!
Crockpot Pickle Soup Variations
- Cream the potatoes: If you want the potatoes to have a creamier texture, just scoop some of the cooked potatoes along with some of the broth and place them in a separate bowl. Cream them using immersion blender until smooth, then add them back to the crockpot with the rest of the soup.
- Extra protein: Feel free to add more protein with cooked and shredded chicken breasts, browned ground beef or spicy ground sausage.
- Seasonings: Add your combination of favorite herbs and spices to this soup. Add a spicy kick with a pinch of red pepper flakes, cayenne pepper or some Old Bay Seasoning. For extra dill flavor you can add extra dill weed to the broth.
- Potatoes: We like to use baby red potatoes because you don’t have to peel them, but you can also use peeled and diced Yukon gold or russet potatoes.
- Toppings: Add additional chopped pickles, shredded cheddar cheese or an extra dollop of sour cream as delicious topping options.
What Kind of Pickles Are Best for this Recipe?
This recipe gets it subtle tangy flavor from regular dill pickles. But you can use spicy dill’s if you’d like a little kick of heat. You’ll want to use salty and not sweet dill pickles.
If you can find Polish pickles, they work really well. You can also use your own pickles if you make them from scratch.
Can I Cook this Recipe on the Stove?
You sure can. You basically want to follow the same directions with just a couple exceptions. Sauté the veggies in a large pot with a little olive oil over medium heat to give them a head start cooking.
Then just add the seasonings and stock and cook until the potatoes are tender. Add the thickening ingredients and allow it to simmer until thick and creamy.
Can Dill Pickle Soup be Frozen?
While it’s perfectly safe to freeze this soup, the texture of the potatoes changes when they are frozen so it’s best to serve this soup when it’s freshly made.
More Tasty Soup Recipes
- Hamburger Soup
- Chicken Tortilla Soup
- Instant Pot Chicken Noodle Soup
- Crack Chicken Soup
- Loaded Potato Soup
Slow Cooker Dill Pickle Soup
Ingredients
- 1 onion chopped
- 2 medium carrots sliced
- 2 stalks celery thinly sliced
- 1 ½ cup chopped dill pickles with ⅓ cup of their juice
- 1.5 pounds baby potatoes quartered
- 6 cups chicken stock
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup milk
- 5 tablespoons sour cream
- 2 tablespoons flour
- Parsley to garnish
Instructions
- To your slow cooker, add in the onion, carrots, celery, pickles and potatoes.
- Sprinkle the veggies with the sugar, salt and pepper.
- Pour in the chicken stock.
- Cook on low for 4-6 hours until the potatoes are tender.
- In a small bowl whisk together the milk, sour cream and flour.
- Stir the sour cream mixture into the soup.
- Garnish with parsley and serve!
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
What's For Dinner?
Find a recipe for dinner tonight! Get our Top 10 Most Popular recipes ebook sent right to your email.
Comments & Reviews
L webb says
I made this soup and the flavors were outstanding! It was a huge hit with the family.