Slow Cooker Creamy Pickle Soup is tangy, hearty, and wonderful. This easy, dairy free recipe is just perfect for all the pickle lovers in your life
I was skeptical at first. Pickles in soup just didn't sound right to me. But, I am a dill pickle LOVER, so I had to try it.
The final result was delicious!! Nothing like I imagined it would be. It is hearty, satisfying unique, and super yummy!!
To make this delicious meal, you will need:
- carrots - chopped
- celery stalk - chopped
- onion - diced
- baby potatoes - chopped
- Salt brined dill pickles - (not vinegar brined) - chopped
- pickle brine - right from the jar
- chicken stock - or vegetable, if you want to keep it vegetarian
- oat milk - barista blend* (unflavored)
- instant potato flakes - optional
- salt and black pepper - to taste if needed
- fresh dill - optional garnish
This great recipe just involves a few simple steps:
Preparing your slow cooker
Prepare your slow cooker by coating it in a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface. Check the manual for your slow cooker if you have any concerns.
Alternatively, you can choose to use a slow cooker liner.
Add all ingredients into your slow cooker, other than oat milk cream and potato flakes. Stir briefly to mix all the ingredients together.
Cook your dill pickle soup recipe on low heat for 6-8 hours or high for 4-5 hours. You are ready for the next step when your potato and carrot chunks can be easily pierced with a fork.
While soup is cooking, allow oat milk to come to room temperature. About 30 minutes prior to serving, mix one cup of milk with a few tablespoons of the hot liquid in your slow cooker. This will help to avoid curdling.
Mix your milk mixture into your slow cooker and continue to cook until you are ready to serve.
**optional** If you would like to thicken up your soup, stir in one tablespoon of instant mashed potato flakes. Continue stirring in one tablespoon at a time until your crock pot pickle soup reaches your desired consistency.
Pro Tip: cut potato, celery, and carrot chunks approximately the same size so they will all be done about the same time.
Serve your hearty soup topped with some fresh dill and a side of crusty bread.
The thick and creamy broth in this would be great served in scooped-out bread bowl.
Are you a pickle fan?? Please let me know in the comment section below!!
- Heavy cream can be used in place of barista-style oat milk.
- In place of potato flakes, use an immersion blender to partially blend the potatoes in the soup to thicken broth. Be careful not to fully liquify it all.
- Another great way to thicken this flavorful soup is by using all purpose flour. Add a tablespoon of flour into a small bowl and stir in 2-3 tablespoons of soup until you have a smooth mixture. Stir your flour mixture back into your soup and allow to cook for an additional 30 minutes.
- To keep this soup vegan, use vegetable broth in place of chicken broth.
- I am a huge fan of dill pickles so that is the only kind I have used to make this soup. However, next time, I plan to try it with spicy pickles. If you try this homemade soup with any other type of pickles, please share your thoughts in the comment section below!
- Looking to turn your dill soup into a full meal? Add in some cooked ground beef or shredded chicken.
Store leftovers of this easy soup in an airtight container or bag. Leftover soup will last 3-4 days in the refrigerator. Perfect for reheating on busy weeknights.
If you plan to freeze leftovers, be sure to use a freezer-safe container. Frozen leftovers will last 3 months in the freezer. It is easy to defrost and reheat in colder months.
If you love this recipe, please let me know in the comment section below!
😉Hints & hacks
- This recipe has a very strong dill flavor. If you aren't a dill fan, skip this one.
- This is one of those slow cooker recipes that are great if your people will be eating at different times. After cook time, turn your slow cooker to warm and everyone can have a hot and filling meal - anytime.
- The perfect way to store leftovers of this slow cooker recipe is in individual serving-sized containers. This way, you will always have a bowl of this perfect hearty winter comfort food ready to reheat.
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price. If you will be using an immersion blender, do NOT use a liner. The blade of the blender can easily catch on the liner and ruin a whole pot of soup!
- In the market for a new slow cooker? I love mine.
- Don't forget to plug your slow cooker in and turn it on! 😏
Not at all! My soup had a much stronger flavor of dill than salt. That may change slightly based on the type of pickles you use.
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Slow Cooker Creamy Pickle Soup Recipe
- Knife and cutting board
- measuring cups and spoons
- Mixing Spoon
- 2 carrots chopped
- 2 celery stalks chopped
- 1 medium onion diced
- 1½ lbs baby potatoes chopped
- 2 cups dill pickles be sure to get salt-brined pickles, not vinegar-brined. chopped
- ⅔ cup pickle juice the brine from the pick jar
- 6 cups chicken broth
- 1 cup oat milk creamer* or heavy cream, if you prefer dairy
- instant potato flakes optional
- salt and pepper to taste
- spray or grease slow cooker for easy clean up
- add all ingredients to slow cooker other than potato flakes and oat cream2 carrots, 2 celery stalks, 1 medium onion, 1½ lbs baby potatoes, 2 cups dill pickles, ⅔ cup pickle juice, 6 cups chicken broth
- cover and cook on low for 6-8 hours until carrots and potatoes can be easily pierced with a fork
- allow oat milk to come to room temperature. add a spoonful or two of hot liquid from slow cooker to your oat milk to bring the temperature up at bit. This will help to avoid curdling or separating when adding to your soup.1 cup oat milk creamer*
- slowly stir tempered oat milk into your slow cooker
- taste test and add salt and or pepper to taste
- If you would like to quickly thicken up your soup, stir in instant potato flakes, one tablespoon at a time, until desired thickness is achieved*instant potato flakes