Dill Pickle Soup

Dill Pickle Soup -

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




  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.