Dill Pickle Soup

Description §

This recipe is for a delicious and unique soup made with dill pickles, bacon, and vegetables. It’s perfect for a cold day and is sure to be a hit with pickle lovers.

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Ingredients §

• 1lb of Bacon
• 1 Large Onion
• 6 Cups of Chicken Stock
• 2 Cups Dill Pickle Juice
• 5 Russet Potatoes
• 2 Cups Chopped Carrots
• 1 1/2 Cups Dill Pickles
• 1/2 Cup Unsalted Butter
• 1/2 cup All-Purpose Flour
• 1 Cup Sour Cream
• 1/4 Cup Water
• Old Bay Seasoning
• Salt
• Pepper

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Method §

1. Prepare your veggies. Dice carrots, dice onion, dice pickles, and peel and chop potatoes.
2. Chop your bacon and add to a cold frying pan. Bring the pan up to heat until the bacon is cooked to your desired doneness (slightly crispy works well).
3. Remove the bacon from the pan and pour the rendered fat into a large soup pot.
4. Add diced onion to the pot and cook in the bacon fat until translucent and fragrant.
5. Combine chicken stock, pickle juice, diced pickles, diced carrots, chopped potatoes, and butter in the pot.
6. Bring to a boil and cook until the potatoes are tender.
7. Once the potatoes are tender, reduce the heat to low and let the soup simmer.
8. In a medium bowl, whisk together flour, sour cream, and water until smooth.
9. Slowly whisk the sour cream mixture into the soup. (You may see small flour clumps at first, but they should disappear as you continue whisking.)
10. Add Old Bay, salt, and pepper to taste.
11. Cook for 5 more minutes, then remove from heat.
12. Top with the cooked bacon and serve immediately.