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    You are here: Home / Soups / Vegan Dill Pickle Potato Chowder

    LAST UPDATED: January 17, 2022 • FIRST PUBLISHED: September 7, 2017

    Vegan Dill Pickle Potato Chowder

    Jump to Recipe Print Recipe

    Creamy potato soup is simmered up with tangy dill pickles, tender veggies, and fresh dill to create this unusual, but totally delicious, vegan dill pickle potato chowder.

    Bowl of Vegan Dill Pickle Potato Chowder with Water Glass and Spoon at the Side

    It's been a weird week. Is anyone else feeling this? Between having a holiday on Monday, followed by a bunch of cold rainy days that don't quite feel right for this time of year (it's technically still summer), my head is in a bit of a funk. Not that I'm complaining about holidays or cold rainy days! I love both! But I'm definitely a little discombobulated. I've had to ask my husband at least three times what day it is.

    Pot of Dill Pickle Potato Chowder with Wooden Spoon

    So today I'm sharing a weird soup. I've been hanging on to this one for a while, precisely because of its weirdness.

    Last winter at some point dill pickle chowder was on the menu at a local takeout place. My husband shocked the heck out of me by ordering it. It wasn't vegan. I always thought I was the more adventurous one, and diary or not, I would've turned my nose up at such a thing. But apparently it was awesome, and curiosity got the best of me, to the point that I had to whip up a dairy-free version at home.

    I did a little research, and apparently dill pickle soup is a Polish thing. I'm not sure how close my version comes to an authentic polish version, except I'm pretty sure the inclusion of soy or almond milk is pretty darn inauthentic. It is however, delicious.

    Close Up of a Ladle Full of Dill Pickle Potato Chowder Held Over a Bowl

    Another reason I held off on this recipe was because I wasn't sure how well it would go over with you guys, weirdness and all. But couple of weeks ago I shared a recipe video for dill pickle hummus on my Facebook page and everyone flipped out over it. So maybe you're all down with a little pickle-y weirdness after all? I hope so, because you really need to try this soup!

    This dill pickle chowder is a lot like my mom's potato soup that I ate growing up, but with dill pickles. If you like creamy soup, and you like dill pickles, you'll love this.

    Overhead View of a Bowl of Dill Pickle Potato Chowder with Spoon

    All in all, I'm glad things got a little crazy this week. It's the perfect excuse to share what I consider to be a pretty off-beat soup.

    Bowl of Vegan Dill Pickle Potato Chowder with Water Glass and Spoon at the Side
    4.7 from 13 votes
    Print

    Vegan Dill Pickle Potato Chowder

    Creamy potato soup is simmered up with tangy dill pickles, tender veggies, and fresh dill to create this unusual, but totally delicious, vegan dill pickle potato chowder.
    Course Soup
    Cuisine American
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 -6
    Calories 340 kcal
    Author Alissa

    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion diced
    • 1 ½ cups diced carrots 2-3 carrots
    • 2 garlic cloves minced
    • 3 tablespoons all-purpose flour
    • 3 cups unflavored soy or almond milk
    • 2 cups vegetable broth
    • 2 medium Russet potatoes peeled and cut into ½ inch pieces (about 3 ½ cups)
    • 1 ½ cups finely chopped dill pickles
    • 2 tablespoons nutritional yeast flakes
    • ¼ cup chopped fresh dill plus extra for garnish
    • ½ cup dill pickle juice
    • Salt and pepper to taste
    • Fresh parsley for garnish (optional)

    Instructions

    1. Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and carrot. Sauté until the carrots begin to soften and the onions are translucent, about 10 minutes.
    2. Add in the garlic and sauté about 1 minute more, until very fragrant. Then add in the flour and stir to coat the veggies.
    3. Stir in the milk, broth, potatoes, pickles, and nutritional yeast. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, until the potatoes are tender, about 20 minutes, stirring occasionally.

    4. Remove from heat and stir in the pickle juice and the dill. Season with salt and pepper to taste.

    5. Ladle into bowls and serve, optionally with a few pickle slices for garnish and a sprinkling of fresh dill and parsley.
    Nutrition Facts
    Vegan Dill Pickle Potato Chowder
    Amount Per Serving
    Calories 340 Calories from Fat 102
    % Daily Value*
    Fat 11.3g17%
    Saturated Fat 1.6g8%
    Sodium 639mg27%
    Potassium 1142mg33%
    Carbohydrates 49.8g17%
    Fiber 7g28%
    Sugar 17.9g20%
    Protein 13.8g28%
    Calcium 110mg11%
    Iron 4.9mg27%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan French Onion Burgers with Herbed Cashew Cheese
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Laura says

      September 07, 2017 at 8:37 pm

      Hi Alissa, In my neck of the woods (Michigan) Dill pickle soup is very popular as are fried dill pickles. Can't wait to try your version. Especially since the temperature here has been dropping.

      Reply
      • Alissa Saenz says

        September 10, 2017 at 5:51 pm

        I had no idea this was a thing until just recently! I've been missing out! I hope you enjoy my version. :)

        Reply
    2. Sarah says

      September 08, 2017 at 6:14 am

      This looks amazing! I grew up eating dill pickle soup on Christmas and cannot wait to try this. Thank you, Alissa!

      Reply
      • Alissa Saenz says

        September 10, 2017 at 5:51 pm

        Thanks so much Sarah! I hope you enjoy it!

        Reply
    3. jenna says

      September 08, 2017 at 9:37 am

      This post made me so happy. I LOVE LOVE LOVE pickle soup, ever since having it in a tiny Polish cafe. I tried a few recipes I found online, then a friend from Russia gave me a recipe for "rassolnik," the Russian version, which her mom had always made dairy free. I pour in a nice healthy splash of the pickle brine :) :)

      Reply
      • Alissa Saenz says

        September 10, 2017 at 5:44 pm

        Ohhh...I just Googled rassolnik and it sounds awesome! I'm going to have to give a vegan version of that one a try next. :)

        Reply
    4. Fay says

      September 08, 2017 at 4:23 pm

      Do you use kosher dill pickles and juice or regular?

      Reply
      • Alissa Saenz says

        September 10, 2017 at 5:53 pm

        I used regular, but I bet it would be delicious with Kosher! I made a mental note to try that next time. :)

        Reply
    5. Shellie says

      September 11, 2017 at 9:29 pm

      Made this tonight. I love pickles, but wasn't sure if this would work. Delicious! Thanks for a great recipe.

      Reply
      • Alissa Saenz says

        September 15, 2017 at 10:08 pm

        I'm glad you enjoyed it!!

        Reply
    6. Val says

      October 15, 2017 at 3:41 pm

      O.M.G!!! Sooo good!!! My husband and I kept going back to the stove while it was simmering, taste-testing 100x and oooing and aaaing all the while! ^_^
      Absolutely delicious, thank you so much for sharing!!! This will be made often in our kitchen from now on! ;)

      Reply
      • Alissa Saenz says

        October 15, 2017 at 5:19 pm

        Yay!! I'm so happy you both enjoyed it! Thanks Val!

        Reply
    7. Deanna says

      October 17, 2017 at 9:06 am

      Looking to make this soup for a group including DF and GF folks. Wondering about the flour, with the starch from the potatoes, would I be okay omitting it? Or something you would suggest in its stead?

      Reply
      • Alissa Saenz says

        October 17, 2017 at 9:18 am

        You might be okay omitting it, but if the soup seems too thin without it you could try making a slurry with the broth and a bit of arrowroot powder. I hope you enjoy!

        Reply
        • Katee says

          March 09, 2018 at 11:34 am

          What about almond flour?

          Reply
          • Alissa Saenz says

            March 11, 2018 at 9:29 pm

            I've seen recipes that call for almond flour as a thickener, so I think it would work. I've never tried it myself though, so I can't be 100% sure!

            Reply
    8. Michelle says

      October 18, 2017 at 7:34 pm

      Hey I just made this soup! I love the flavors but my potatoes are not getting soft and I had no idea why. According to the article below if you cook potatoes in an acidic environment they wont get soft! The vinegar from the pickles is probably the culprit. So I would maybe pre boil the potatoes next time or add the pickles and juice after they cook! Thanks for the recipe :)

      http://www.canadianliving.com/food/article/why-arent-my-potatoes-softening

      Reply
      • Alissa Saenz says

        October 20, 2017 at 10:22 pm

        Oh wow! I had no idea! I've updated the recipe to make sure that doesn't happen to anyone else. Thanks Michelle!

        Reply
    9. JoB says

      October 19, 2017 at 12:29 pm

      I made this for dinner last night and I can't stop thinking about how delicious it was! I'm going to be making it again very soon. I was wondering if you think it's freezable? Thanks!!

      Reply
      • Alissa Saenz says

        October 20, 2017 at 10:16 pm

        I'm so glad you liked it!! I'm not sure, but I have heard that freezing potatoes changes their texture, so that's something to watch out for. If you do give it a try please let me know how it works out!

        Reply
    10. Hattie says

      November 05, 2017 at 9:26 am

      Just copied your recipe for this pickle chowder, sounds yummy. When you stir in the broth, potatoes, milk and pickle juice, did you mean pickles not juice? At the end of the recipe you wrote again stir in pickle juice and dill.

      Reply
      • Alissa Saenz says

        November 05, 2017 at 10:10 am

        I did! Thank you for catching that!!

        Reply
    11. Hattie says

      November 05, 2017 at 9:31 am

      This recipe sounds wonderful, will be trying it soon!

      Reply
      • Alissa Saenz says

        November 05, 2017 at 10:10 am

        I hope you enjoy it!!

        Reply
    12. Holley P says

      November 16, 2017 at 9:36 pm

      Haha, Dill pickle Soup isn’t weird! For many people this is a comfort food. Thanks for sharing your Vegan take on this classic :)

      Reply
      • Alissa Saenz says

        November 17, 2017 at 3:04 pm

        Lol! I've leared that since posting this - I had no idea! I can see why it's so popular though. :)

        Reply
    13. Kaya says

      November 28, 2017 at 11:09 pm

      5 stars
      Absolutely wonderful, I can't wait to eat this more tomorrow :)

      Reply
      • Alissa Saenz says

        November 29, 2017 at 9:06 am

        Yay!! I'm glad you like it! Enjoy!

        Reply
    14. Marah says

      December 12, 2017 at 12:47 am

      5 stars
      I tripled this recipe for a potluck! It was super yummy and I will definitely make this for myself again! Thanks for the great recipe :)

      Reply
      • Alissa Saenz says

        December 13, 2017 at 5:28 pm

        That's awesome!! I'm so glad you enjoyed it!

        Reply
    15. Jennifer DeGowske says

      January 09, 2018 at 11:33 am

      This soup is so YUMMY!! I really need to double up recipe next time I make it!!!

      Reply
      • Alissa Saenz says

        January 12, 2018 at 10:19 am

        I'm glad you like it!!

        Reply
    16. K says

      January 13, 2018 at 9:31 pm

      5 stars
      SO I made this tonight and it is absolutely amazing. Love it <3

      Reply
      • Alissa Saenz says

        January 14, 2018 at 9:48 pm

        Yay!! I'm glad you enjoyed it!

        Reply
      • Jennifer says

        December 21, 2020 at 7:11 pm

        5 stars
        I love dill pickle soup. This recipe is perfect!

        Reply
    17. Rachel says

      January 21, 2018 at 4:07 pm

      5 stars
      Made this today for lunch and it was great! I used water instead of vegetable broth, so I had to be generous with the salt and pepper and added an extra splash of pickle juice. I also threw in a can of chickpeas to make it more hearty. Turned out great!

      Reply
      • Alissa Saenz says

        January 24, 2018 at 4:39 pm

        Chickpeas sound like a delicious addition! I'm glad you enjoyed it! Thank Rachel!

        Reply
    18. Christine says

      February 24, 2018 at 8:18 am

      5 stars
      Thought this sounded odd. Made it. It is amazing! The flavor of the broth is absolutely incredible! Added more dill than what was called for because...dill. Recommending this to everyone I know.

      Reply
      • Alissa Saenz says

        February 25, 2018 at 9:11 pm

        I was shocked myself! So glad to hear you enjoyed it though! Thanks Christine!

        Reply
    19. Sam says

      July 16, 2018 at 3:43 pm

      5 stars
      A very good recipe, however, I think I'll use coconut milk next time, I wasn't a fan of the soy flavor in this chowder. But it didn't ruin the dish, was still very tasty just personal preference!

      Reply
      • Alissa Saenz says

        July 20, 2018 at 4:22 pm

        Glad you enjoyed it! I think any unsweetened and unflavored non-dairy milk should work here - coconut milk should give you a nice creamy soup!

        Reply
    20. Jeannine says

      August 27, 2018 at 11:20 am

      Probably really dumb question but do you need to use nutritional yeast? This looks incredibly yummy! Thank you!

      Reply
      • Alissa Saenz says

        September 03, 2018 at 5:00 pm

        It adds a cheesy flavor, but I'm sure the soup would still be delicious without it! :)

        Reply
    21. Tina says

      November 18, 2018 at 8:14 pm

      1 star
      I made this based on other good reviews, but I definitely did not like it. Almond milk made the broth taste sooo weird, and mixed with the pickle juice made it even worse. Maybe soy would have worked better. Even my husband who likes dill pickle soup could eat it. Maybe it was just a difference of preference, but I would not reccomend the soup if you are even a little unsure if you'll like the flavour.

      Reply
      • Alissa Saenz says

        December 13, 2018 at 5:10 pm

        I'm sorry to hear that! It could be the brand of almond milk you used. Make sure you're not using something with added flavors or sweeteners - that will definitely make it taste weird.

        Reply
    22. Barry says

      December 08, 2018 at 7:22 pm

      I just had the ‘Dilly Dilly Potato Chowder’ from Zoup and am looking for a clone of their recipe. Do you or anyone know how this tastes in relationship to Zoups version? Theirs was delicious! Thank you ahead of time.

      Reply
    23. Lauren says

      September 26, 2019 at 8:59 am

      5 stars
      Pickle soup isn't a thing I had ever tried, pickles don't get the credit they deserve in the UK. I could live on this soup all winter, I always make a huge batch to last a few days but I end up finishing it much faster. Thanks for the recipe, I'm sending it to every gherkin fan I know!

      Reply
      • Alissa Saenz says

        September 29, 2019 at 3:02 pm

        That's so nice to hear! I'm glad you're enjoying it - I'm itching for the weather to cool down so I can make a big batch myself. :)

        Reply
    24. Lindsey says

      October 04, 2019 at 10:33 am

      5 stars
      My family loves this soup. My husband and sons go to an annual living history event. This past May the 15 year old cooked in the field for the first time. He made this soup. The other guys were going crazy smelling it. They were so surprised that he could cook and that there were pickles in the soup. Next year they are buying in so our son is going to plan, shop, and prepare the soup (and other meals) for everyone in their unit.

      Reply
      • Alissa Saenz says

        October 06, 2019 at 4:42 pm

        That's so cool! I'm so glad it was a hit!

        Reply
    25. Kim Callison says

      January 05, 2020 at 11:50 am

      Hi, I want to make this soup but don't have fresh Dill... Do you think dried Dill flakes work???

      Reply
      • Alissa Saenz says

        January 05, 2020 at 3:07 pm

        I think so! You'd need to cut down on the amount quite a bit though - start with just a couple of teaspoons.

        Reply
    26. Emma says

      April 01, 2020 at 8:30 pm

      5 stars
      Super yummy but next time I will add more pickle and pickle juice. Definitely worth buying really authentic dill pickles. Yummy!

      Reply
    27. Kelly Stevenson says

      May 23, 2020 at 6:26 pm

      I didn't even know it was possible to curdle soy milk until I made this recipe. Ew.

      Reply
    28. ashley says

      June 18, 2020 at 4:55 pm

      5 stars
      This sounds so delicious! I've been looking for more recipes to incorporate pickles into. I can't wait to try this. Thank you for sharing!

      Reply
    29. Mary Dregalla says

      June 23, 2020 at 12:59 pm

      5 stars
      I have made this soup many times. We love it! I use a bag of Ore-Ida frozen mashed potatoes straight from the bag. Works great. I just started counting calories. Your calorie content says 340 calories. What is the serving size? Thank you!

      Reply
      • Alissa Saenz says

        June 23, 2020 at 5:22 pm

        I'm so glad you're enjoying it! The nutritional info is based on a 4 serving batch - each serving would be approximately 1 1/2 cups.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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