This Creamy Dill Pickle Soup is a rich, velvety blend of potatoes, leeks, and carrots, elevated by the bold tang of dill pickles and fresh herbs. Finished with poached salmon and a touch of lemon, it’s a luxurious twist on a classic comfort soup that’s both hearty and refreshingly bright.
Table of Contents
Ingredients
- Olive Oil, Butter & Flour – Adds richness and thickens the soup.
- Leeks, Garlic, Carrots & Celery – Create a flavorful aromatic base.
- Potatoes & Broth – Provide heartiness and a creamy texture.
- Dill Pickles & Pickle Juice – The star ingredients, adding bold tang.
- Heavy Cream & Fresh Dill – Bring luxurious creaminess and fresh herb flavor.
- Lemon Zest, Juice & Smoked Paprika – Add brightness and subtle depth.
- Salt, Pepper & Poached Salmon – Perfectly season and elevate the dish.
Alternative Ingredients
- Leeks – Substitute with sweet onion or shallots for a milder flavor.
- Yukon Gold Potatoes – Use russet or red potatoes if needed.
- Dill Pickles – Fermented pickles or capers provide a similar tangy bite.
- Pickle Juice – White wine vinegar or lemon juice adds acidity in a pinch.
- Heavy Cream – Coconut cream for dairy-free or whole milk for a lighter option.
- Poached Salmon – Seared shrimp, rotisserie chicken, or white beans work as alternatives.
Nutritional Benefits
- High in Protein – Salmon and potatoes provide protein to help build and repair muscles.
- Omega-3s – Salmon is packed with omega-3s, which are good for heart health and brain function.
- Vitamins – Carrots, celery, and potatoes are loaded with vitamins that support your immune system and keep your skin healthy.
- Gut Health – Dill pickles and pickle juice contain probiotics that help with digestion.
- Potassium – Potatoes are a great source of potassium, which helps keep muscles and nerves working properly.
- Antioxidants – Leeks, garlic, and dill have antioxidants that fight inflammation and protect your cells.
- Healthy Fats – Heavy cream adds richness and healthy fats that help your body absorb vitamins.
Expert Tips
Sauté the aromatics slowly – Caramelize leeks and garlic on low heat to enhance their sweetness.
Blend partially for texture – Blend half the soup for a smooth, creamy base while keeping veggies intact.
Use fermented pickles – Opt for naturally fermented pickles for more complex tang and probiotics.
Add smoked salt – Finish with a pinch of smoked salt for an extra layer of flavor.
Adjust acidity to taste – Add more pickle juice or a squeeze of lemon if you want a brighter, tangier soup.
Make it ahead – The flavors deepen overnight, making this soup even better the next day.
FAQs
Yes! This soup actually improves in flavor when made a day in advance. Store it in an airtight container and reheat gently.
Absolutely! You can substitute with poached chicken, seared shrimp, or even white beans for a vegetarian option.
Yes! Substitute the heavy cream with coconut cream or a plant-based cream, and use olive oil instead of butter.
This soup can be frozen for up to 3 months, though the cream may separate slightly upon reheating. Stir well before serving.
If the soup is too acidic, add a small amount of honey or a pinch of sugar to balance out the flavors.
Serving Suggestions
This creamy dill pickle soup pairs wonderfully with a side of crusty bread, a light green salad, or roasted vegetables for a well-rounded meal. For added indulgence, top with a dollop of sour cream or a sprinkle of crumbled feta.
Storage Suggestions
Store leftover creamy dill pickle soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 3 months, though the cream may separate upon reheating.
You’ll also enjoy:
Creamy Dill Pickle Soup
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter (optional, for richness)
- 1 large leek white and light green parts only, thinly sliced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 2 large Yukon Gold potatoes peeled and diced into small cubes
- 1/4 cup all-purpose flour
- 5 cups chicken or vegetable broth (low sodium)
- 1 cup dill pickles diced (plus extra for garnish)
- 1/2 cup dill pickle juice
- 1/2 cup heavy cream
- 1/4 cup fresh dill finely chopped (plus extra for garnish)
- 1 tbsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1/2 tsp smoked paprika (optional, for depth)
- salt and black pepper to taste
- 1 lb salmon fillet (or substitute with seared shrimp or shredded rotisserie chicken)
Instructions
- Heat the olive oil (and butter, if using) in a large pot over medium heat. Add the sliced leeks and garlic. Sauté for 4-5 minutes until softened and fragrant.2 tbsp extra virgin olive oil, 1 tbsp unsalted butter, 1 large leek, 2 cloves garlic
- Stir in the carrots and celery, cooking for another 3 minutes.2 medium carrots, 2 celery stalks
- Add the diced potatoes and sprinkle the flour over the vegetables. Stir to coat evenly and cook for 2 minutes to remove the raw flour taste.2 large Yukon Gold potatoes, 1/4 cup all-purpose flour
- Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.5 cups chicken or vegetable broth
- Stir in the diced pickles and pickle juice, allowing the soup to simmer for another 5 minutes. This infuses the broth with a bright, tangy flavor.1 cup dill pickles, 1/2 cup dill pickle juice
- While the soup is simmering, poach the salmon. Place the fillet in a shallow pan and cover it with water or broth. Add a slice of lemon and a few dill sprigs. Simmer gently over low heat for 10 minutes or until the salmon is cooked through. Remove, flake into large chunks, and set aside.1 lb salmon fillet
- Stir in the heavy cream, fresh dill, lemon zest, and lemon juice. Taste and adjust the seasoning with salt, pepper, and smoked paprika, if desired.1/2 cup heavy cream, 1/4 cup fresh dill, 1 tbsp fresh lemon zest, 1 tbsp fresh lemon juice, 1/2 tsp smoked paprika
- Ladle the soup into bowls, topping each with flaked salmon. Garnish with additional fresh dill, diced pickles, and a drizzle of olive oil or crème fraîche for an extra touch.
Notes
- For a thicker soup, blend half of the soup base and then mix it back in for a creamier texture.
- Feel free to use fermented pickles instead of regular dill pickles for a more robust, tangy flavor.
- If you prefer a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
- Adjust the level of acidity by adding more or less pickle juice depending on your taste.
- Leftovers store well in the fridge for up to 3 days and can be frozen for up to 3 months—just be mindful of possible cream separation upon reheating.
- Garnish with fresh dill, crumbled feta, or a dollop of sour cream for extra flavor and presentation.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Easy to prepare. Would not think of pickle soup but it was actually very good! The family loved it!