Polish Dill Pickle Potato Soup Recipe (Creamy and Tangy)
If you love dill pickles and potatoes, you will love this unique Polish Dill Pickle and Potato Soup. It’s a creamy potato soup that’s hearty, tangy, and satisfying. It blends zesty dill pickles, tender potatoes, sour cream, and fresh dill into a bold, balanced bowl. It cooks quickly, uses simple ingredients, and brings a fresh twist to your soup rotation.
Why This Soup Stands Out
- Texture – Dill pickles and potatoes are a great flavor combination.
- Quick – It cooks quickly so you can have fresh and delicious soup within one hour.
- Flavor – Sour cream ties it all together with a silky finish, while the fresh dill lifts the flavor and adds a fragrant note that keeps each spoonful lively.
Ingredient List
- Olive oil or avocado oil
- Onion – all purpose is best but any variety will work
- Carrots
- Garlic
- Russet potatoes or Yukon gold
- Dill Pickles
- Vegetable Broth or Chicken Broth
- Pickle Juice
- Sour Cream or Greek Yogurt
- Fresh Dill
How to Make Dill Pickle Potato Soup
- Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Season with salt and pepper. Cook, stirring now and then, until the vegetables soften and smell fragrant, about 4 to 5 minutes.
- Add the potatoes and pickles. Cook for 1 to 2 minutes, just until the potatoes start to sizzle. Pour in the vegetable broth and pickle juice. Raise the heat to high and bring to a boil. Reduce to medium-low right away and simmer until the potatoes are tender, about 20 to 25 minutes.
- Lightly mash some of the potatoes against the side of the pot to thicken the soup.
- Stir in the sour cream and fresh dill; taste and adjust the salt and pepper.
Tips
- Texture tip: The potatoes may soften more after storing. Gently stir the soup to keep some texture.
- Keep sour cream smooth: If you plan to store the soup, add the sour cream just before serving, to prevent it from curdling. Store the base separately, and stir in the sour cream and fresh dill just after reheating.
How to Seve it
This bright, savory soup works any time of year. Pair it with crusty bread, rye toast, or a simple green salad. Serve it warm on cold days, or chill it for a cool, tangy bowl in summer. A crisp cider or a light white wine complements it well.
How to Store Leftovers
- Cool it first: Let the soup cool to room temperature for 30 to 60 minutes.
- Refrigerate: Store in airtight containers for up to 4 days. The flavors deepen by day 2.
- Freeze: Freeze the soup base (without sour cream and fresh dill) for up to 3 months. Add sour cream and dill after thawing and reheating.
- Thaw: Defrost overnight in the fridge, or gently warm from frozen on low heat.
- Reheat: Warm on the stove over low to medium heat, stirring often. Do not boil after adding sour cream to prevent curdling. If it thickens, add a splash of broth or water.
Recipe FAQs
Can I use chicken broth instead of vegetable broth?
Yes. Chicken broth adds a richer, savory flavor and works well here.
Can I make this soup dairy-free?
Use full-fat coconut milk or a thick, unsweetened plant-based yogurt. Add it once you remove the soup from the heat and adjust salt and acidity to taste.
Can I reduce the pickle flavor?
Use 1/2 cup pickle juice instead of 1 cup, and start with 3 pickles. You can add more to taste at the end.
What potatoes are best?
Russets give a creamy, thick texture. Yukon Golds hold their shape a bit better. Both work.
Potato and Dill Pickle Soup
A unique potato soup that's hearty, tangy and creamy.
Servings 4
Calories 381kcal
Equipment
Ingredients
- 2 Tablespoons Olive Oil or avocado oil
- 1 Large Onion finely diced
- 2 Large Carrots
- 2 Small Garlic Cloves thinly sliced
- 1.5 Pounds Russet Potatoes Peeled and cut into small cubes
- 5 Medium Dill Pickles
- 4 Cups Vegetable Broth
- 1 Cup Pickle Juice
- 1 Cup Sour Cream
- 1 Bunch Fresh Dill Finely Chopped
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Season with salt and pepper. Cook, stirring now and then, until the vegetables soften and smell fragrant, about 4 to 5 minutes.
- Add the potatoes and pickles. Cook for 1 to 2 minutes, just until the potatoes start to sizzle. Pour in the vegetable broth and pickle juice. Raise the heat to high and bring to a boil. Reduce to medium-low right away and simmer until the potatoes are tender, about 20 to 25 minutes.
- Lightly mash some of the potatoes against the side of the pot to thicken the soup.
- Stir in the sour cream and fresh dill. Taste and adjust salt and pepper. Serve hot.
Notes
Tips:
- Texture tip: The potatoes may soften more after storing. Gently stir the soup to keep some texture.
- Keep sour cream smooth: If you plan to store the soup, add the sour cream just before serving, to prevent it from curdling. Store the base separately, and stir in the sour cream and fresh dill just after reheating.
Nutrition
Serving: 1bowl | Calories: 381kcal | Carbohydrates: 50g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 2537mg | Potassium: 1050mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7044IU | Vitamin C: 17mg | Calcium: 148mg | Iron: 2mg
