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Creamy Dill Pickle Soup

Creamy Dill Pickle Soup made with shredded dill pickles, potatoes, bacon and fresh dill topped with some shredded cheddar cheese, crispy bacon and served with crusty bread.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soups
Servings: 6
Author: the communal feast


  • 1 cup shredded dill pickles
  • 1 TBS olive oil
  • 1 yellow onion diced
  • 2-3 large russet potatoes cubed
  • 5 slices thick cut bacon
  • 1/2 cup fresh dill
  • 3 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups vegetable broth
  • 1 tsp Worcestershire
  • 1/2 lemon juiced
  • 1/2 cup cream
  • garnish: shredded cheddar cheese crispy bacon bits, sliced dill pickles
  • serve with fresh bread loaf


  • In a large Dutch oven, heat olive oil. sautée the onions for 2-3 minutes until translucent. Add the shredded dill pickles, bacon, potatoes, dill and minced garlic to the pot. Cook on medium-low until the potatoes and bacon are mostly cooked through for about 20-25 minutes stirring occasionally.
  • Cover with the flour and give it a good stir. Pour in the vegetable broth, Worcestershire, and lemon juice, increase the heat just a little and stir until thickened. About 3 minutes. Puree about 1/2 the soup by transferring to a blender or using an emersion blender and returning to the pot. Add the cream and stir until well combined.
  • Serve immediately and garnish each bowl with some shredded cheddar cheese, fresh dill, pickle slices, and crispy bacon. Enjoy with some fresh bread on the side for dipping.