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4.38 from 8 votes

Cream of Dill Pickle Soup

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Keyword: dill, dill pickle, gluten free, kid friendly, nut free, pickle, soup
Servings: 6
Calories: 230kcal


  • 2 Tablespoons unsalted butter
  • 1 small yellow onion, chopped fine
  • 4 cloves garlic, minced or pressed
  • ½ pound extra lean ground beef or ground turkey (see note)
  • 4 cups reduced sodium chicken broth
  • 3 medium red potatoes cut into ½ inch pieces (about 2 cups)
  • ½ 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
  • ½ 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.


If you use lean or regular ground beef, your soup will have a higher fat content, and may end up greasy.


Calories: 230kcal | Carbohydrates: 22g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 310mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 33mg | Calcium: 217mg | Iron: 2mg