Outrageously Good Bacon & Dill Pickle Soup

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Why This Pickle Soup Will Be Your New Favorite

Pickles are a staple in my kitchen, and I don’t plan on changing that. They’ve made their way into Dill Pickle Sourdough Bread, Cheesy Baked Pickle Dip, and a 5-minute savory martini. And now we’re here. Yes, I realize pickles in soup may sound a bit reaching, but trust me – they give it the salty, briny punch that keeps you coming back.

This flavorful, potato-based Bacon Pickle Soup with garlic and fresh dill is as delicious and comforting as soup gets. The bacon gives it smoky undertones, and each warm, creamy bite is as good as the last. It pairs well with the bright dill notes and classic soup base (onion, celery, carrot), topped with sour cream and the crispy, crumbled bacon.

I choose this soup when I’m wanting something rich and flavorful, without being overly heavy. It’s quick to make (like many of my favorite gluten-free soup recipes), ready in 25 minutes once you have your ingredients chopped. You’ll use an immersion blender to puree some of the potatoes to add creaminess, while leaving some of the soft cubes intact for texture.

Dill Pickle Soup Ingredients:

• Potatoes
• Dill pickles and pickle brine
• Bacon
• Onion, celery, carrots
• Garlic
• Chicken stock
• Cream
• Fresh dill

What Pickles are Best for this Soup?

Dill pickles give this soup the best flavor; briny, salty, and full of fresh flavor! I buy Grillo’s dill pickle spears or chips for this recipe, which can be found in the refrigerated section. They have a delicious brine (not too vinegary, which is important), clean flavor, and no added colors/suspect ingredients.

What Variety of Potato to Use:

I prefer using Yukon Gold potatoes for pickle soup because of their creamy texture and buttery flavor (also why I love using them in my Cheesy Potatoes Au Gratin recipe. They give this soup a perfect, chowder-like consistency. Their skin is very thin, so you don’t have to peel the potatoes – bonus!

You could also use Russet potatoes, but they are drier so you may have to add more stock. And because they are not as flavorful, you may have to increase the seasoning.

How to Make Bacon Dill Pickle Soup:

• Heat a large pot on the stove to medium heat. Add the chopped bacon, and cook until crispy and fat is rendered, stirring often. Use a slotted spoon to remove the bacon bits and set aside.
• Add onions, carrots, celery, and salt to the bacon fat in the pot, stirring to coat. Cook until vegetables are soft. Stir in garlic and cook for one minute, then add potatoes, broth, pickle brine, and pickles. Stir to combine and bring to a gentle simmer. Cover pot and cook for 14-16 minutes, until potatoes can easily be pierced with a fork.
• Use an immersion blender to lightly blend the soup, so you can still have a good amount of potato chunks, but the soup thickens a bit. In a small bowl, add about 1/4 cup of the mixture. Whisk in cornstarch. Add back to the soup and bring to a low simmer, stirring to thicken. Shut off heat, stir in heavy cream, fresh dill.
• Ladle into bowls and top with bacon, sour cream, and fresh dill.

Can You Freeze This Soup?

Yes, you can freeze this soup for up to 3 months. I like using wide-mouthed mason jars (they give the soup room to expand) or in ziploc bags so I can store them flat. After de-thawing the soup, gently heat it over the stovetop or in the microwave, being sure not to hard boil it so that the cream doesn’t separate.

More Pickle Recipes:

• Baked Ranch Pickle Dip
• Dill Pickle Sourdough Bread
• 5-Minute Dill Pickle Martini

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Outrageously Good Bacon Dill Pickle Soup

This easy Dill Pickle Soup is creamy from potatoes, packed with garlic and fresh dill flavor. Salty, briny, and absolutely delicious. The vegetables are sautéed in bacon fat and the crispy bacon is reserved for topping. Ready in 30 minutes once it's on the stovetop, making it a great weeknight meal.

5 from 3 votes

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Prep Time :20 minutes minutes

Cook Time :30 minutes minutes

Yield: 5 servings

Author: Amanda Paa

SCALE:

1x2x3x

Ingredients

• 7 strips of bacon, chopped into small pieces
• 1 onion (180 grams), diced
• 1 large carrot (100 grams), diced
• 1 large stalk celery (50 grams), diced
• 3/4 teaspoon kosher salt
• 5 cloves of garlic, minced
• 3 medium sized (580 grams) yukon gold potatoes, cut into 1/4 to 1/2 inch cubes (do not need to peel)
• 3 cups low-sodium chicken broth
• 1/2 cup dill pickle brine
• 1 cup (5 ounces) finely chopped dill pickles
• 1 tablespoon cornstarch
• 1/2 cup heavy cream
• 1/2 teaspoon worchestire sauce
• 2 tablespoons fresh dill + more for finishing

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Instructions 

• Heat a large pot on the stove to medium heat. Add the chopped bacon, and cook until crispy and fat is rendered, stirring often. Use a slotted spoon to remove the bacon bits and set aside on a paper towel lined plate.
• Add onions, carrots, celery, and salt to the bacon fat in the pot, stirring to coat. Cook on medium heat for 6-7 minutes, until vegetables are soft and translucent. Stir in garlic and cook for one minute, then add potatoes, broth, pickle brine, and pickles. Stir to combine and bring to a gentle simmer. Cover pot and cook for 14-16 minutes, until potatoes can easily be pierced with a fork.
• Use an immersion blender to lightly blend the soup, so you can still have a good amount of potato chunks, but the soup thickens a bit. In a small bowl, add about 1/4 cup of the mixture. Whisk in cornstarch. Add back to the soup and bring to a low simmer, stirring to thicken. Shut off heat, stir in heavy cream, worchestire, fresh dill. Taste and add more salt if needed. Flavor should pop.
• Ladle soup into bowls and top with a generous amount of bacon and a dollop of sour cream, fresh dill. Enjoy!