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.
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
Method
- Prepare your veggies. Dice carrots, dice onion, dice pickles, and peel and chop potatoes.
- 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 (I cooked until slightly crispy).
- Remove your bacon bits from the pan and pour the fat into a large soup pot.
- Add diced onion to the pot and cook in the bacon fat until translucent and fragrant.
- Combine chicken broth, pickle juice, diced pickles, diced carrots, chopped potatoes, and butter in the pot.
- Bring to a boil and cook until the potatoes are tender.
- Once tender, turn the pot to low so it simmers.