Dill Pickle Soup sounds unusual, but the combination of pickles, potatoes, beef and curry powder results in a tasty meal when paired with fresh bread.
What??? Yes….pickle soup. It is exactly as it sounds. Soup with pickles in it. Yes it’s good, I promise. Try it.
I had never heard of this soup before meeting my husband, and he raved about it after trying it at a friend’s house. Pickles are delicious so I decided to give it a try too. I browsed the internet for recipes, and found that it is actually a real thing. I tried a few recipes, added and subtracted ingredients and eventually came up with my own recipe for Cream of Dill Pickle Soup.
When I was developing this recipe, I knew I wanted it to be creamy (but not laden with fat), chunky, a little meaty and have a strong pickle flavor. I don’t like soups that are thin with no substance to them.
The creaminess in this soup comes from the addition of evaporated milk at the end of the cooking. I always use evaporated milk in my soups to provide creaminess without all the extra fat that you would get from cream. The red potatoes also help to thicken the soup and give it a little texture.
Where does this soup get it’s pickle flavor?
There are several ingredients in this soup that help give it a big punch of dill pickle flavor:
- Chopped dill pickles
- Dill pickle brine
- Fresh (or dried) dill
While this soup definitely sounds odd (pickles and curry…together?), it somehow works. I love to serve it with fresh bread or rolls. Like any soup, it’s perfect on a chilly day. Give it a try and you won’t be disappointed.
Cream of Dill Pickle Soup Nutrition Notes:
I calculated the nutrition information for this recipe using extra lean ground beef. If you use ground turkey, your soup will have less fat. If you use lean or regular ground beef, your soup will have more fat and may end up greasy.
Using canned evaporated milk instead of cream in this recipe (as in all cream soup recipes) significantly cuts down on fat, saturated fat and calorie content of the recipe compared to using half and half or heavy cream.
Want more soup recipes?
Cream of Dill Pickle Soup
- 2 Tablespoons unsalted butter
- 1 small yellow onion, chopped fine
- 4 cloves garlic, minced or pressed
- 1/2 pound extra lean ground beef or ground turkey (see note)
- 4 cups reduced sodium chicken broth
- 3 medium red potatoes cut into 1/2 inch pieces (about 2 cups)
- 1/2 cup chopped dill pickles (about 8-10 small pickles)
- 3 Tablespoons dill pickle brine
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon minced fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 2 bay leaves
- 1 14 ounce can evaporated milk
- Melt butter in a dutch oven over medium high heat. Add onions and cook until softened, about 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beef (or turkey), and cook until browned, breaking it up with spoon as it cooks.
- Stir in chicken broth, potatoes, pickles, pickle brine, Worcestershire, dill, curry powder and bay leaves and bring to a boil. Reduce heat and simmer, covered until potatoes are soft, about 30-40 minutes. Stir in evaporated milk and heat through, but don't bring to a boil. Remove bay leaves and serve, topping with additional fresh dill and/or pickle slices if desired.