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Dilly Garlic Pickle Soup

Warm up with a bowl bursting with dill and garlic flavors!

10 min
Prep Time

30 min
Cooking Time

40 min
Total Time



  • 1 Cup Dilly Garlic Pickles, Chopped
  • 2 Cups Carrots, Chopped
  • 2 Cups Dilly Garlic Pickle Juice
  • 1/2 tsp Dried Parsley
  • 1-3/4 lbs russet potatoes, peeled and quartered
  • 1/2 Cup Unsalted Butter
  • 1/2 Cup All-purpose Flour
  • 1 Cup Sour Cream
  • 1/4 Cup Water
  • 1 1/2 TSP Old Bay Seasoning
  • 1/2 TSP Salt
  • 1/2 TSP Ground Pepper
  • 1/4 TSP Cayenne Pepper
  • Fresh Dill, For Garnish



  • In a large pot combine, potatoes, carrots, broth, and butter. Bring the pot to a boil and cook until the potatoes are soft. Toss in your pickles and continue to boil.
  • In a medium bowl, combine flour, sour cream, and water. Stir to create a paste. Mix the sour cream mixture into soup vigorously.
  • Add pickle juice, Old Bay, salt, pepper, and cayenne. Cook for an additional 5 minutes then remove from heat.
  • Garnish with fresh dill, serve and enjoy!


We recommend storing this dill-icious recipe in the fridge a maximum of 3 days.

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