Slow Cooker Dill Pickle Soup

overhead shot of dill pickle soup in a white bowl.

4.67 from 15 votes

This zesty slow cooker dill pickle soup is made with chunks of potatoes, carrots, celery, and of course dill pickles! Cooked low and slow in the crockpot in a thick and creamy broth, this hearty comfort soup is definitely worthy of the hype!

Prep Time 15

Total Time 4 15

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

1 small onion chopped
2 medium carrots sliced
2 stalks celery thinly sliced
1 ½ cup chopped dill pickles + ⅓ cup pickle juice
1.5 pounds baby potatoes quartered
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
6 cups chicken stock
½ cup milk
5 tablespoons sour cream
2 tablespoons flour
parsley for garnish

Instructions

To the basin of a 6 quart slow cooker, add the chopped onion, carrots, celery, pickles, and potatoes.
1 small onion, 2 medium carrots, 2 stalks celery, 1 ½ cup chopped dill pickles, 1.5 pounds baby potatoes
Sprinkle the veggies with the sugar, salt and pepper.
1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon pepper
Pour in the chicken stock.
6 cups chicken stock
Cover and cook on LOW for 4-6 hours or until the potatoes are tender.
In a small bowl whisk together the milk, sour cream and flour.
1/2 cup milk, 5 tablespoons sour cream, 2 tablespoons flour
Stir the sour cream mixture into the soup.
Garnish with parsley and serve!
parsley

Notes

You can add minced garlic or diced jalapenos for a kick.
I recommend dill pickles or a spicy pickle.
Store leftovers covered in the fridge for up to 3 days.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition