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I stumbled upon this awesome dill pickle soup creation one chilly winter night when I wanted something out of the ordinary. The first taste of that velvety broth with chunks of zesty pickles and crunchy bacon told me I'd hit gold. It's now my go-to soup when I want to wow friends with an unusual comfort dish that keeps them asking for more.
The Magic Behind This Hearty Soup
Each mouthful of this soup weaves a tale. The way those zesty pickles mingle with the smooth potato foundation while bits of crunchy bacon and gooey cheese surprise you is simply amazing. I get a kick out of watching doubtful expressions turn into complete delight with just one taste.
Your Shopping List
- Bacon: A quarter pound cut into tiny pieces makes the flavor pop.
- White Onion: Just one small one chopped up fine.
- Garlic: Three plump cloves finely chopped.
- Russet Potatoes: Five medium ones skinned and diced.
- Chicken Broth: Four cups reduced salt works great.
- Flour: Three tablespoons for the right thickness.
- Whole Milk: One cup to give it that silky texture.
- Pickle Juice: Three quarters cup from your pickle jar.
- Dill Pickles: Three quarters cup finely diced.
- Cheddar Cheese: One and a half cups grated fresh.
- Salt and Pepper: Add to match your taste.
- Fresh Dill: A small bunch nicely chopped.
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Cooking Instructions
- Bacon First
- Fry your bacon until it's super crunchy in your soup pot then put it aside keeping a bit of the fat.
- Create Your Foundation
- Soften those onions in the bacon drippings then add your minced garlic.
- Cook The Potatoes
- Add your broth and potatoes and let them bubble until soft around 10 minutes.
- Add Creaminess
- Mix your flour and milk in a bowl then pour it into the soup watching it turn rich and thick.
- Mix In The Goodies
- Add your diced pickles pickle juice and shredded cheese stirring till everything's perfectly combined.
- Finish It Off
- Mix that crunchy bacon back in add seasoning to taste and sprinkle with fresh dill.
Pro Tips From My Kitchen
The pickle brand really matters here so grab one you truly enjoy. Don't rush when adding pickle juice you can pop in more later. I've found starting with less salty broth works best since pickles and bacon pack plenty of salt already.
Your Own Spin
For my veggie pals I often leave out the bacon completely. I've played around with tons of cheese types and each brings something new to the bowl. When warming up leftovers I throw in a splash of broth to get back that perfect smoothness.
Common Questions
That bacon grease gives the onions an incredible taste. Always combine flour with milk separately to stop soup lumps. Give it a taste before adding salt as you'll probably need very little. Don't swap in sweet pickles as they just won't work right. Using reduced salt broth lets you manage the saltiness much better.
Frequently Asked Questions
- → What does pickle juice add to soup?
Pickle juice brings a tangy kick and seasons the broth. Start small and add to your liking.
- → Can other potatoes be used?
Sure! Russet potatoes are ideal since they help thicken things up as they cook.
- → Why skip regular broth for low-sodium?
Regular broths might be too salty since pickles and bacon already pack in salt. Low-sodium broth gives you better control.
- → Can I prep this in advance?
Yes, but heat it gently when reheating to avoid breaking the creamy texture. Be aware the potatoes might soften more.
- → What kind of pickles should I get?
Stick to dill pickles—sweet or bread and butter ones won't work. Go for kosher dills for the best results.