Dill Pickle Soup
Dill Pickle Soup

I have been wanting to make dill pickle soup for as long as I can remember, since my mom mentioned to me in passing that she loved a certain dill pickle soup from a diner in central Alberta. This desire was rekindled when I saw a picture from a fellow Albertan food writer about her dill pickle soup this summer.

I was intrigued by people’s response to it. Loved it? Favorite soup? Gross?

Say what?

Yes indeed, dill pickle soup elicits a love or hate reaction from people, there is no in-between.

When Mike ate this – with his nose wrinkled up in disgust at the mere thought of dill pickle soup- he exclaimed after a few bites “This is just like eating dill pickle chips! Oh my God, this is amazing!”.

So if you are a lover of dill pickle chips, this soup is absolutely for you. If you love pickles, you may not love it like Mike did but I think that you should definitely try this soup. Fair warning, this may not be kid friendly.My daughter wouldn’t touch this with a ten foot pole and my son told me “It’s good in small amounts, but then it was overpowering.”

He’s absolutely right; this isn’t something you eat to fill up. You are going to need biscuits or bread with it as it’s a very potent soup. Delicious, but potent.

How To Make Dill Pickle Soup from @kitchenmagpie

I riffed on the Western Producer recipe that was posted this summer and made a few tweaks. I didn’t use flour, I didn’t use celery (it’s my least favorite item in soups) and I’ve upped the pickles and juice for a better flavor. Cream always makes a soup better, you use less and it gives the soup a much richer flavor.

How To Make Dill Pickle Soup from @kitchenmagpie

The most important thing with this soup is to get the vegetables chopped as small as possible. It’s not supposed to be a chunky soup and even though chunky soups are my absolute favorite, this is definitely not the soup for it. It needs to be creamy with small bits of pickles and vegetables.

How To Make Dill Pickle Soup from @kitchenmagpie

So about that celery; I honestly don’t think that flavorwise it needs to be there. Texture-wise I’m completely grossed out even thinking about it but if you are a celery lover and you feel that this soup needs it, then go for it. If I really thought it needed the flavor I would have used some celery seed but in all honesty this was perfect for us. I won’t tweak this recipe, change any amounts ever and that is a rare thing for me to say.

You can make a few changes, like adding cornstarch to thicken at the end (try not to use flour, am I the only one who can taste it in soups sometimes?) and adding more cream if the soup is a little too strong for you. Taste test and add what you need.

I highly suggest pureeing the soup at the end instead of using thickeners and you have a lovely gluten free soup (make sure that your pickles and vegetable broth are gluten free). If you chop your vegetables small enough those potatoes are going to fall apart and thicken the soup for you and that’s the best way flavor-wise.


Who’s on board with trying this soup? Yay or nay? Will you trust me enough to give it a whirl?




Dill pickle soup? You betcha! If you love pickles or dill pickle chips you are going to love this soup! #pickles #soup

Dill Pickle Soup
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Dill pickle soup? You betcha! If you love pickles or dill pickle chips you are going to love this soup!
Course: Soup
Cuisine: American
Keyword: Dill Pickle Soup
Servings: 6
Calories: 147 kcal
Author: Karlynn Johnston
  • 6 cups strong vegetable broth
  • 1/2 white onion
  • 12 baby carrots
  • 2 peeled medium to large russet potatoes cut into chunks
  • 2 tbsp dried dill
  • 1 cup chopped pickles
  • 1 cup pickle juice
  • 1 cup half and half
  1. Pour the vegetable broth into a crockpot and set on low.
  2. Take the potatoes, carrots and onion and using a food processor, grind until the vegetables are in small chunks. Alternatively, chop up your vegetables as small as you can. This soup should be a smooth soup, not chunky.
  3. Place into the crockpot and add the dill.
  4. Cook on low for 6-8 hours until the vegetables are tender and falling apart.
  5. Around half an hour before serving, add in the pickle and the pickle juice. MAKE SURE that your vegetables are cooked or the acid can stop the cooking process (just like it does in pickling!) and you will have hard vegetables. Add in the pickle juice slowly and TO TASTE. You can have different strengths of pickle juice! Add it in until you are happy with the taste.
  6. Take a hand blender if you have one and blend about 1/3 of the soup before serving. This thickens the soup without flour and I think this adds to the taste; there's no flour taste in the soup, just pure pickled goodness. I try to avoid flour whenever I can in soups.
  7. Stir in the half and half cream a few minutes before serving.
  8. Serve and enjoy!
Nutrition Facts
Dill Pickle Soup
Amount Per Serving
Calories 147 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 1778mg 74%
Potassium 465mg 13%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 4g
Protein 3g 6%
Vitamin A 70.1%
Vitamin C 7.7%
Calcium 8.9%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.



Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. David Roach Reply

    The soup tastes ok. I love the culinary arts and love to make my own adaptations to recipes. I followed this recipe to a tee. The soup was not creamy even with blending the vegtables. As soon as the cream and pickle juice mixed it seperated and made an unpleasant consistancy. I am not a fan of this recipe compared to others big time.

  2. Keri Nelson Reply

    Is that diner in Didsbury by chance? Our local place has dill pickle soup every week

    • Lizz Poustie Reply

      She’s missed two Monday’s in a row. It’s been glorious.

    • The Kitchen Magpie Reply

      It’s so good!!! And yes , pretty sure that’s where my mom tried it!

    • Diane Alena Reply

      The idea for it anyway. The recipe was a creation of love inspired by a stolen idea

    • The Kitchen Magpie Reply

      Continental Treat here in Edmonton has made it for years upon years as well, and a big US food blogger made it go mainstream as well. It just keeps getting stolen lol!

  3. Erika Boyer Reply

    I am thinking of trying it with some lite sour cream instead of half and half.. what do you think????

  4. Erika Boyer Reply

    ok, today is the day! had this saved forever but now have 2 leftover baked russets, and everything else to make this!

  5. Danielle Braim Reply

    I made Dill Pickle Soup once, admittedly it was not the recipe you posted. The lone reviewer, other than myself, stated “It tastes too pickley”.

    Go figure

    I loved it though. Soooo good.

  6. Natalie Tremblay Reply

    Will give this a try on the weekend! And I’m not even prego! :p

    • Karlynn Johnston Reply

      It’s a surprise, isn’t it! Who’da thunk pickle soup was so good!

  7. I love Dill Pickle Soup. My son introduced me to this soup when he went away to university and frequented that classic diner in central Alberta. I came up with a chunky version that my family enjoys but I might give your version a try. Dill Pickle soup is a family favourite, especially in the winter.

  8. Steven Forsythe Reply

    Karlynn; Love your innovative recipes but, your website is so packed with ads, it takes forever to load! …just sayin’ 😉

    • The Kitchen Magpie Reply

      It’s not the ads, it’s the theme and we have a new design coming this week! I’m with the same ad company that most bloggers have.

  9. Di Stengels Brown Reply

    I’m intrigued but I would rather someone make it for me! \U0001f60c

    • The Kitchen Magpie Reply

      I can’t wait to be home and make it!! Craving it!

  10. Jean Regamey-Gagnon Reply

    My son loves pickles bet he’d like it \U0001f604

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