If you’re a lover of all things pickle (and even drink the juice out of the jar, like I have), prepare yourself for your new favorite soup. This isn’t the first dill pickle-style soup and it certainly won’t be the last, but it will be the best! I use a sweet onion, carrot, celery and potato base laced with savory dill pickle juice prior to pressure cooking. From there, we blend the soup up directly in the Instant Pot before putting on the final pickle-y and dairy finishes. This dill pickle chowder isn’t even close to overpowering and is the perfect embodiment of comfort in a bowl!
Instant Pot Dill Pickle Soup
If you're a lover of all things pickle (and even drink the juice out of the jar, like I have), prepare yourself for your new favorite soup. This isn't the first dill pickle-style soup and it certainly won't be the last, but it will be the best! I use a sweet onion, carrot, celery and potato base laced with savory dill pickle juice prior to pressure cooking. From there, we blend the soup up directly in the Instant Pot before putting on the final pickle-y and dairy finishes. This dill pickle chowder isn't even close to overpowering and is the perfect embodiment of comfort in a bowl!
Ingredients
- 2 tablespoons (1/4 stick) salted butter
- 1 Vidalia (sweet) onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced or pressed
- 4 cups garlic or chicken broth (I use 4 teaspoons Garlic Better Than Bouillon + 4 cups water)
- 1 (20-ounce) jar kosher dill pickles, diced with 1 cup of their juices reserved (NOTE: I prefer Claussen "Sandwich Slices" for easiest dicing - see video for more explanation. These are found in the refrigerated section of your market). Save some diced pickles for garnish
- 2 pounds Idaho/russet potatoes, peeled and roughly chopped
- 1 (5.2-ounce) package Boursin, (6.5-ounce) tub of Alouette (any flavor of either will do) OR 2/3 cup Garlic Herb Cheese (choose one of these, not all three)
- 1 1/2 cups heavy cream or half-and-half
- 1 teaspoon celery salt or seasoned salt
- 1 teaspoon ground pepper
- 1 teaspoon Old Bay seasoning (optional)
- 3 sprigs fresh dill leaves, plus more for garnish
Instructions
- Add the butter to the Instant Pot, hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion, carrot, celery and garlic and sauté for 5 minutes, until fragrant.
- Add the broth and pickle juice (but not the pickles) and stir. Top with the potatoes and smooth them out. Secure the lid, move the valve to the sealing position and hit Cancel followed by Pressure Cook or Manual for 8 minutes. Quick release when done.
- Blend for about 1 minute with an immersion blender (preferred and SO much easier/less messy) or, in batches, blend in a blender until puréed. (NOTE: it's okay if you leave it a little chunky - your call - but I like it fully blended).
- Stir in the herb cheese, cream, celery salt (or seasoned salt), pepper, Old Bay (if using), diced pickles, and dill. Stir until the dairy is fully melded. (NOTE: If you don't mind there being less body and chunkiness to the soup, you can give it another blend with the immersion blender). Serve topped with additional pickles and dill, if desired. Also goes great with soft, hot pretzels.
Jeffrey's Tips
If you want this chowder SUPER pickle-y, use up to TWO 20-ounce jars of Claussen kosher dill pickles and up to 1/2 cup more pickle juice in Step 4. But make sure you taste the chowder first before deciding if you'd like to add more pickle juice.
The pickles don't HAVE to be Claussen "Sandwich Stacks" variety, but it's definitely my fave and the easiest to dice. Regardless of which cut of pickle you go with, try to use the Claussen brand or a dill pickle that's in the refrigerated section of your market as they're the freshest.
Love dill pickles? Try Richard's outrageous Dill Pickle Dip - it's the first dip to go at any party!
Sandra Deuchar
Interesting that you posted this now. A local restaurant makes dill pickle soup and thus I have also been making and did so last week. I add pork sausage to mine
Melanie Crowe
I have had Dill pickle soup many times and it is a cold season favorite. Most of the ingredients in your recipe are in the one I make so I am looking forward to trying your chowder. Crusty bread goes great with a soup like this. I was just telling a friend of mine about this and will forward your recipe!
Kasia B
This reminds me of a Polish soup we often make (Ogórkowa). I’ve only ever made it on the stovetop, so super excited to give this recipe a try. We typically use whole pickles and grate them.
Patty
I would love to know how to make this chowder on the stove top!!
Wendy
Your soup sounds like my Polish Dill Pickle Soup! There are only a few differences. I can’t use garlic because of a family member’s food allergies (sad..I know right) so I use cream cheese and a little 1/2 and 1/2 instead. I also use shredded rotisserie chicken (I like the extra seasoning from the rotisserie but I also use plain chicken if I don’t feel like getting one from the store). I like to leave my soup more of a “stew” type, but do blend some of it to thicken it. Sometimes I add in fresh mushrooms if I have them and garnish with a dollop of sour cream and fresh dill. I married a “full Pollock” as he likes to call himself, and this soup even has his Babcia’s approval.
Bev Dietsch
Can it be made in crockpot,if you don’t have instapot?
Gail
Holy cow!!! This is superb! Very subtle pickle flavor just perfect! Rich and velvety!!! It is good even without the chopped pickles but what’s the point…lol
Jeffrey
Yay!!
Maria Lentini
This soup is amazing, and not overpowering. My question is can it be frozen?
Jeffrey
Sure can!
Becky Stanford
Just made this today, very easy. We loved Polish pickle soup we had while living the Detroit area, this is so similar. Couldn’t find any fresh dill, so I used 1/2 tsp dried. Thing that took the longest was chopping veggies, but oh so worth it. Thx much, happy holidays
Jeffrey
Yay! So happy you loved it!
Bree
This was great! Made it tonight and me, my husband and picky daughter all LOVED it! I made mine with Vlasic Dill Pickles. A great comfort soup, will definitely make again.
Ashley Baker
Do you have an idea as to what the calories are per serving?
Joon Saunders
Why don’t you go to one of the websites that calculate calories if you want to know?
B
Could I use quartered baby potatoes in this? I’m lazy and don’t want to peel potatoes.
Bev Norman
Would it work with non dairy cheese and non dairy cream (coconut cream)?
Me
Whenever there’s dairy in these recipes (which makes it yummy), I replace it with cashew cream (1:1 raw cashews and water in a high-speed blender). I don’t usually put quite as much as the recipe calls for. Here, I put about a cup.
Jeffrey
Nice!
Lisa
I added two chopped parsnips… wow !! Great recipe, loved it !!
Alexa
I didn’t read it needed to be blended. So ours is more of a chunky dill chowder. Super good too!
Patrick
Jeffrey might try Famous Dave’s 🔥 pickles. great taste but are spicy and great juice