What’s The Dill Soup–Instant Pot or Crockpot bacon and potato soup with lots of dill pickle flavor.
What’s The Dill Soup
When my son tried this soup he said to me, “Mom, I need to hug you right now because this is the best soup ever.” It was so funny. He and I love food and love to bond over it. We both agreed that this soup is a winner!
If you’re a fan of dill pickles you’re going to love this soup! It has dill pickle juice and diced dill pickles for lots of dilly flavor. If you’re serving more than 4 people I would definitely double this recipe!
This soup can be made in the Instant Pot or the Crockpot and both instructions are listed in the recipe card below (scroll all the way down).
Ingredients/Substitution Ideas
- Olive oil–or canola oil or butter
- Onion–yellow or white or shallots
- Garlic cloves
- Chicken broth
- Dill pickle juice
- Carrots
- Russet potatoes–or red or yellow potatoes
- Dried dill–or 1 handful of fresh dill, chopped (add after pressure cooking time is up)
- Sour cream–or plain yogurt or cream cheese
- Cornstarch–or 1 Tbsp of flour
- Bacon crumbles–or 3 ounces fried bacon
- Dill pickles–I like the small garlic dill pickles at Costco
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onions and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the pickle juice, carrots, potatoes and dill.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes (if you don’t have a soup button just use pressure cook button on low pressure). When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a bowl whisk together the sour cream and cornstarch. Stir a half cup of the hot broth into the sour cream mixture. Stir the mixture into the Instant Pot.
Stir in the bacon and pickles.
Ladle into bowls and serve.
Notes/Tips
- Serve with french bread, breadsticks or cornbread.
- Try using cubes of ham or smoked sausage instead of bacon crumbles.
- Try sprinkle each bowl of soup with a bit of shredded sharp cheddar cheese.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- This recipe is gluten free.
- You can easily double this recipe by doubling all the ingredients and keeping the cooking time the same.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with sour cream are Missippi Mud Potatoes and Creamy Salsa Chicken.
More Recipes with Dill Pickles…
Right On Dinner
Right On Dinner is an easy one pot meal. It’s like a cheeseburger in a bowl! A fast and easy weeknight meal.
Instant Pot Potato Salad Trick
My version of potato salad–half olive oil and half mayo, chopped pickles, garlic and more.
Instant Pot Dill Pickle Pasta Salad
Say goodbye to boring pasta salads and hello to this pasta salad that is infused with pickle flavor! Make the pasta quickly and easily with your Instant Pot.
Instant Pot Dill Pickle Roast
Make this easy, 3-ingredient BBQ beef recipe with a pickle twist and enjoy tender, shreddable roast that can be served on buns or eaten however you desire.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
What’s The Dill Soup
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 25 minutes
- Yield: 4–5 servings 1x
Description
Instant Pot or Crockpot bacon and potato soup with lots of dill pickle flavor.
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1/2 cup dill pickle juice
- 2 carrots, peeled and sliced
- 1 pound Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 1/2 tsp dried dill
- 1/2 cup sour cream
- 1 Tbsp cornstarch
- 1 (3 oz) package bacon crumbles
- 1/2 cup diced dill pickles
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onions and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the pickle juice, carrots, potatoes and dill.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a bowl whisk together the sour cream and cornstarch. Stir a half cup of the hot broth into the sour cream mixture. Stir the mixture into the Instant Pot.
- Stir in the bacon and pickles. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat pan over medium high heat. Add in the oil and swirl it around. Add in the onions and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Scrape into the slow cooker.
- Add in the broth, pickle juice, carrots, potatoes and dill.
- Cover and cook on low for 4-6 hours, or until potatoes are tender.
- In a bowl whisk together the sour cream and cornstarch. Stir a half cup of the hot broth into the sour cream mixture. Stir the mixture into the slow cooker.
- Stir in the bacon and pickles. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Betcha my husband’s gonna want to hug you after he tastes this as well. (Don’t worry, I won’t let him) I don’t have to worry about cookie jars at my house, he’s always got his hand in the dill pickle jar!! Will do this as soon as I get the Alabama Roast done & I’ll be back with stars.
my son and husband are the same…they love pickles so much!
it doesn’t say how long to cook it in the recipe for the Slow Cooker. How much should that be?
★★★★
under instruction number 3 in the slow cooker instructions it says, “Cover and cook on low for 4-6 hours, or until potatoes are tender. ”
The slow cooker instructions are underneath the IP instructions.