Pin it
Creamy Dill Pickle Soup with Bacon and Potatoes sounds bold, but it eats like a loaded potato soup with a bright little kick. The pickles cut through the richness, the bacon brings smoke, and the potatoes make the broth thick enough to feel like dinner.
The trick is adding the pickle brine after the potatoes soften. If it goes in too early, the potatoes can stay firm longer than you want. I also like stirring the cheese in off the heat so the soup stays smooth and cozy.
Briny Potato Soup Lineup
This soup works best with sturdy russet potatoes, crisp dill pickles, and bacon that renders enough fat to flavor the pot. Use low-sodium broth if you can because pickle brine, bacon, and cheddar already bring salt.
- Bacon. Gives the soup smoky depth and leaves just enough drippings to cook the onion.
- Russet potatoes. Break down slightly as they simmer, which makes the broth creamy without needing much flour.
- Dill pickles. Add crunch and the clean briny flavor that makes the soup stand apart.
- Pickle brine. Seasons the broth with tang. Add it after the potatoes are tender for the best texture.
- Onion and garlic. Build a savory base so the soup tastes rounded, not just sour.
- Chicken broth. Keeps the soup hearty. Low-sodium broth makes seasoning easier to control.
- Whole milk. Lightens the soup while still making it creamy.
- Cheddar cheese. Melts into the broth and gives the soup a loaded baked potato feel.
- Fresh dill. Adds a fresh finish that matches the pickles without making the soup heavier.
Creamy Dill Pickle Soup Method
- Crisp the bacon. Cook the diced bacon in a soup pot until browned and crisp, then lift it out and leave about 1 tablespoon of fat behind.
- Soften the aromatics. Cook the onion in the bacon fat until it looks glossy and tender. Add the garlic for the last 30 seconds so it smells sweet, not burnt.
- Simmer the potatoes. Add the diced potatoes and broth. Simmer until the potatoes are fork-tender, about 12-15 minutes.
- Thicken the broth. Whisk the flour into the milk until smooth, then stir it into the pot. Simmer for a few minutes until the soup turns lightly creamy.
- Add the pickle flavor. Stir in the chopped pickles and pickle brine. Taste before adding salt because the brine and bacon do a lot of work.
- Melt and serve. Take the pot off the heat and stir in the cheddar until smooth. Top bowls with bacon, fresh dill, and black pepper.
Balance The Pickle Bite
The easiest way to control this soup is to treat the pickle brine like seasoning. Start with less, taste once the milk and cheese are in, then add another splash if the soup needs more snap. Pickle brands vary a lot. Some are salty and sharp, while others taste mild and garlicky.
If you already love pickle-forward recipes like Dill Pickle Soup or Dill Pickle Pasta Salad, you can push the brine closer to 3/4 cup. For a family table, I usually start at 1/2 cup and pass extra chopped pickles on the side.
Keep It Smooth
Two small choices keep the soup from turning grainy. First, whisk the flour into cold milk before it goes into the pot. That gives you a smooth slurry instead of little flour lumps. Second, add the cheddar after you turn off the heat. Boiling cheese can split into tiny bits that never fully melt back in.
Freshly grated cheddar is worth the extra minute here. It melts cleanly and gives the broth a richer flavor. Sharp cheddar tastes great with the pickles, but mild cheddar is softer if you are cooking for kids.
Swaps That Make Sense
You can use Yukon gold potatoes if you want a silkier soup with pieces that hold their shape. Russets make it thicker and more rustic. Turkey bacon works too, but add a tablespoon of butter or oil for cooking the onion because it will not render much fat.
For a vegetarian bowl, skip the bacon and use vegetable broth. Add smoked paprika or a few drops of liquid smoke if you still want that campfire note. If bacon is your favorite part of creamy soups, White Bean Soup With Bacon has the same cozy, smoky feel.
Storage And Reheating
Store leftovers in a covered container in the fridge for up to 3 days. FoodSafety.gov's cold food storage chart is a useful reference for cooked leftovers. This soup thickens as it sits, so reheat it slowly with a little broth or milk.
I do not love freezing creamy potato soups. The potatoes can turn watery and the dairy can look separated after thawing. If you need a make-ahead freezer option, cook the bacon, onion, garlic, potatoes, and broth, then freeze before adding milk, brine, pickles, and cheese.
What To Serve Beside It
A bowl of this soup is filling, so keep sides simple. Toasted rye bread, a crisp cabbage salad, or a few crackers all make sense. For a bigger meal, pair smaller portions with Dill Pickle Bacon Grilled Cheese. The sandwich leans into the same flavors and gives you the crunchy edge the creamy soup wants.
Summary
This soup is best served hot with extra bacon, fresh dill, and a few crunchy pickle pieces on top.
FAQs
- Does dill pickle soup taste too sour?
It should taste tangy, not sharp. Start with 1/2 cup pickle brine, then add more at the end if you want a stronger pickle flavor. Cheddar, milk, bacon, and potatoes all soften the acidity.
- Can I use sweet pickles instead of dill pickles?
I would not use sweet pickles here. Their sugar changes the soup and can make the broth taste oddly sweet. Garlic dill pickles or kosher dill pickles give the clean briny flavor this soup needs.
- How do I keep the cheese from clumping?
Take the pot off the heat before adding cheddar and stir it in by handfuls. Freshly shredded cheese melts better than bagged shreds because it has fewer anti-caking starches. If the soup is boiling, the cheese can tighten and look grainy.
- Can I make this soup ahead?
Yes. Make it up to two days ahead and reheat it gently on the stove. Add a splash of broth or milk as it warms because the potatoes thicken the soup in the fridge.
- Can I make it gluten-free?
Yes. Replace the flour with 1 tablespoon cornstarch whisked into the milk, then simmer until the broth thickens. Also check the bacon, broth, pickles, and shredded cheese labels if you need strict gluten-free cooking.
- What should I serve with creamy dill pickle soup?
Rye toast, a simple green salad, or a grilled cheese sandwich all work well. For a pickle-heavy meal, serve smaller bowls with the Dill Pickle Bacon Grilled Cheese and keep the toppings fresh and crisp.
