No Comments
This post may contain affiliate links. Please read our disclosure policy.
This Slow Cooker Dill Pickle Soup recipe is made of zesty dill pickles, potatoes, bacon, celery, and carrots. It’s a thick and creamy comforting soup that is worth every single bite. If you love dill pickles and pickle juice then you’ll certainly want to give this soup a try.
Dill pickles not only make a good soup but also a nice Dill Pickle Pot Roast and the best side dish snack for Slow Cooker Spicy Honey Chicken Sandwiches.
Table of Contents
Why You’ll Love This Creamy Dill Pickle Soup Recipe
If you’re nervous about using dill pickles and dill pickle juice in a recipe, let me assure you that you’re just a few hours away from sipping an amazingly tasty soup. This is also an exciting soup that you can easily adjust according to your taste bud’s needs.
It’s easy, convenient, and ends with a completely unexpected flavor. When you make dill pickle soup, you don’t have to worry about much prep beyond cutting the veggies and adding the cream mixture toward the end of cooking time.
This is a classic polish soup that is sure to be enjoyed by all! You may also like crockpot cheeseburger soup for it has very similar ingredients.
Recipe Ingredients
- Bacon: You’ll need about 6 slices of bacon cooked to just about crispy and chopped.
- Vegetables: An onion, a couple of carrots, and two celery ribs diced add the perfect amount of veggie flavor and heartiness.
- Seasoning: Minced garlic is the only seasoning this soup calls for.
- Potatoes: To finish off adding the heartiness, you’ll need about 5 Russet potatoes, diced.
- Baby Dill Pickles and Pickle Juice: These are the highlights of the recipe and where the tangy flavor comes from. Don’t worry, it’s not overbearing!
- Flour: All purpose flour is used to make a flour mixture and thickening the soup.
- Chicken Broth: I recommend using low-sodium to keep the salt intake down.
- Heavy Cream: Also contributes to the thickening of the soup.
- Cheese: I recommend using a block of Colby Jack cheese and shredding it yourself. It melts better.
- Garnish Options: If you want to garnish the soup, consider using fresh dill, parsley, sour cream, and more chopped dill pickles.
Step-by-Step Directions
Step One – Cook the bacon, onion and garlic together in a pan until the bacon is lightly crisped. Stir in the flour.
Step Two – Whisk in the broth.
Step Three – Combine the potatoes, carrots, celery, and add dill pickles in a crockpot.
Step Four – Add the pan of bacon and broth to the crockpot.
Step Five – Stir in the cream and dill pickle juice. Set on high for 4 hours or low for 7 hours or until the potatoes are tender.
Step Six – Fifteen minutes before you serve the soup, stir in the cheese until melted.
Step Seven – You can mash some of the potatoes for an even thicker soup. Serve with fresh dill or parsley, a dollop of sour cream and pickle slices.
How to Serve Dill Pickle Soup
- This delicious soup deserves to have a side of crusty white bread or fresh dinner rolls! You can even make my slow cooker focaccia bread.
- You can also add any toppings of your choice to a bowl of dill pickle soup (think cheese, sour cream, a dash of cayenne pepper, or even jalapenos).
- If you want to add a bit of crunch to the meal, consider serving the soup with pita chips, crackers, or croutons.
Recipe FAQs
Yes! You can use vegetable stock or vegetable broth.
If you don’t want to use flour, you can use cornstarch and cold water mixture. You can even add a block of cream cheese at the beginning if desired instead of adding another thickener.
Pour any remaining soup into an airtight container and store it in the fridge for up to 3 days.
It sure does. Make sure to use a freezer safe container and put the date on it. It’ll keep up to 3 months and will need to be defrosted overnight before heating up.
Yes, you can use red potatoes or gold potatoes instead of the cubed russet potatoes.
I’d reheat it on the stovetop in a large pot and set the heat to medium low. You don’t want to burn the soup.
Yes! Add cayenne pepper, jalapenos, or even a dash of hot sauce just before serving. Easy soup recipes like this can always be tweaked.
More Slow Cooker Soups You’ll Enjoy:
- Slow Cooker Cauliflower Soup
- Slow Cooker Chicken Chile Relleno Soup
- Slow Cooker Nacho Soup
- Slow Cooker Meatball Soup
- Slow Cooker Beef Barley Soup
- Slow Cooker Chicken Fajita Soup
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
Slow Cooker Dill Pickle Soup
Ingredients
- 6 slices bacon, chopped
- 1 onion, diced
- 1 Tbsp. minced garlic
- 3 Tbsp. all-purpose flour
- 4 cups low-sodium chicken broth
- 5 russet potatoes, peeled and diced
- 2 carrots, diced
- 2 celery ribs, diced
- ¾ cup dill pickles, diced (baby dills)
- 1 cup heavy cream
- ¾ cup dill pickle juice
- 1 ½ cup colby jack cheese, shredded (best to shred your own cheese)
Optional garnish:
- chopped fresh dill or parsley, sour cream, dill pickles
Instructions
- Cook the bacon, onion and garlic together in a pan until the bacon is lightly crisped. Stir in the flour, then whisk in the broth.
- Combine the potatoes, carrot, celery and pickles in a crockpot.
- Add the pan of bacon and broth to the crockpot. Stir in the cream and dill pickle juice.
- Set on high for 4 hours or low for 7 hours or until the potatoes are tender.
- You can mash some of the potatoes for an even thicker soup.
- Fifteen minutes before you serve the soup, stir in the cheese until melted.
- Serve with fresh dill or parsley, a dollop of sour cream and pickle slices.
Sarah’s Notes
- It is best to use cheese from a block that is freshly shredded for prepackaged shredded cheese has a coating on it that can cause it not to melt well.
- If you use baby pickles, even if they cook along time, they will stay crunchy and delicious.
- If your pickles are not crisp, wait to add until 15 minutes before serving.
- Pour any remaining soup into an airtight container and store it in the fridge for up to 3 days.
- If you don’t want to use flour, you can use cornstarch and cold water mixture.
- Any variety of potatoes will work fine in this recipe.
- Add cayenne pepper, jalapenos, or even a dash of hot sauce just before serving. Easy soup recipes like this can always be tweaked.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
