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Dill Pickle Soup | The Recipe ReDux

Dill Pickle Soup | The Recipe ReDux

A surprisingly delicious combo of salty dill pickles, sweet root veggies, spicy Old Bay seasoning in a creamy soup; serve with fries!

Pickle soup with pureed veggies

I tell the following story with no disrespect to Michiganders (as I’m married to one) – nor to Bostonians (whom I lived among for 10 years and love dearly).

But let’s start with a few stereotypes:

  • People from Michigan love to tell the world that they are from Michigan.
  • People from Boston like to tell it like it is and serve it up straight – with a side of sarcasm.

So here’s my story….and one of my favorite ‘food memories’ as that’s this month’s theme for The Recipe ReDux:

The very first time I met my future mother-in-law, Clara, it was her first trip to Boston and my then-boyfriend and I took her to a rather hip Boston burger joint. She proceeded to order a hamburger; and here’s how the conversation went:

Clara: “Can I please get a hamburger with lots of pickles?”

Waitress: “I’m sorry ma’am, we don’t have pickles.”

Clara: “Well, I’m from Michigan and we would never think of eating a hamburger without pickles.”

Waitress: “Well lady, then you can just go back to Michigan and eat a hamburger with pickles there.” And she walked away…to return later with Clara’s hamburger, sans pickles.

Dill Pickle Soup -

My kids still love to hear “Grandma’s pickle story”…practically every time we eat pickles. Which in our house is a lot.

And one of our favorite ways to eat them in the winter is in Dill Pickle Soup. Dill Pickle Soup was introduced to me by my mother-in-law in a rather upscale Michigan restaurant. Of course, Clara tells me, “Michigan is famous for it.”

I’ve found several versions of the ‘original’ recipe online and most all contain at least a cup of heavy cream but I found that pureeing several winter veggies like potatoes and sweet rutabagas along with whole milk provides a perfect creamy contrast for the salty pickles and piquant Old Bay spice.

The chunks of pickles give plenty of salty, dill flavor so no need for 2 cups of pickle juice found in some of the original recipes. We serve it often with (baked) fries like they do in Michigan. Or, recently we’ve been pairing it with these sweet-savory Bacon Egg Muffins… and beer.

Cheers to you Clara; I’m so thankful for the 15+ years of memories…that began with pickles.

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Dill Pickle Soup -

Dill Pickle Soup

  • Author: by Serena Ball, RD
  • Yield: 6 servings 1x


A surprisingly delicious combo of salty dill pickles, sweet root veggies, spicy Old Bay seasoning in a creamy soup; serve with fries!


  • 2 teaspoons canola or corn oil
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 2 medium red skinned potatoes, cubed
  • 1 large (2 cups) peeled, cubed rutabagas (or parsnips, turnips or more potatoes)
  • 1 teaspoons Old Bay seasoning
  • 1/2 teaspoon ground black pepper
  • pinch of cayenne pepper
  • 1/2 cup white (or regular) whole wheat flour
  • 1/2 cup light sour cream
  • 1/2 cup whole milk – or more to thin soup
  • 1/2 cup chopped dill pickles
  • Garnishes: Additionally dill pickles, red onion, fresh dill or oregano


  1. Heat oil in large soup pot; add onion and cook, stirring occasionally for 5 minutes. Pour in broth, potatoes, rutabagas, Old Bay, black pepper and cayenne pepper. Simmer for 15-20 minutes until rutabagas are tender.
  2. In a glass measuring cup, whisk together a slurry of flour, sour cream and milk. Slowly add to soup, whisking until smooth. Add dill pickles and serve with garnishes.


  1. Saute onions; then add everything except flour, milk, sour cream and pickles to slow cooker. Cook on high for 4 hours or low for 6-8 hours. During the last 30 minutes, whisk together flour, milk, sour cream; add to slow cooker and cook 20-30 minutes. Just before serving, stir in pickles.

rutabaga soup

Have you ever heard of Dill Pickle Soup? In this season of sharing, please, please share a quick fond food memory!



Sunday 7th of December 2014

I knew I had to make this recipe when I saw it...pickles, potatoes and old bay?! That sounds like one of the best combos ever! I made the slow cooker version of this tonight and I give it 5 stars!!! My changes: used sweet potatoes and turnips and almond milk. Turned out great and will definitely be making it again :D

Mireya @myhealthyeatinghabits

Monday 24th of November 2014

I hope I don't hurt your feelings, but I don't think I'll be making pickle soup anytime soon. But to amuse you, I'.. share my pickle story. When my son was little he loved pickles, so much so, that one time after eating the last pickle from the jar he decided to drink the juice, too. He hasn't touched a pickle in 18 years.

Serena Ball

Wednesday 26th of November 2014

Love, love that you shared the story!! Maybe he should open a 'hip Boston burger joint'! (:

Ayla Withee @EatSimply

Monday 24th of November 2014

Hah! I love this story. I'm born and raised in the Boston area and I'm not surprised by the reaction of that waitress! My fiance will love this recipe. Very unique- I would have never thought to do this.

Meal Makeover Mom Janice

Saturday 22nd of November 2014

I LOVE pickles... on burgers and with a sandwich, but I've never had pickle soup before. Pinning it so I can find it later to make for my dad, who also loves pickles. :)

Arman @ thebigmansworld

Saturday 22nd of November 2014

NO WAY. I love dill pickles but never thought to have it in a soup!!!

Confession- I may or may not enjoy drinking the pickle juice...then skulling water ha.

Comments are closed.