Slow Cooker Creamy Pickle Soup Recipe

5 from 2 votes

Slow Cooker creamy Pickle Soup is a tangy, hearty and wonderful. This easy recipe is just perfect for all the pickle lovers in your life

Prep Time15

Cook Time6

Course: Side Dish, Soup

Cuisine: American, polish inpired

Keyword: creamy pickle soup, pickle soup, slow cooker dill pickle soup

Servings:

Calories: 152kcal

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 cream
2 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

Another option for thickening your soup is to cook it with the lid off for a bit.

Use salt-brined pickles for this dish. Vinegar-brined pickles will have a more bitter taste.

I use a "barista" version of oat milk for this recipe. It has a higher fat content than traditional oat milk