Creamy Pickle Soup (Print Version)
# Ingredients:
01 -
5 russet potatoes, peeled and cubed.
02 -
3/4 cup dill pickles, chopped small.
03 -
3 cloves of garlic, finely chopped.
04 -
1 small white onion, finely diced.
05 -
1/2 pound bacon, sliced into small pieces.
06 -
3 tablespoons plain flour.
07 -
4 cups chicken broth with less salt.
08 -
1 cup whole milk.
09 -
3/4 cup juice from a jar of dill pickles.
10 -
1 1/2 cups cheddar cheese, grated.
11 -
Salt and pepper, add as needed.
12 -
Fresh dill for garnish.
# Instructions:
01 -
In a big pot, fry bacon bits till they're crispy.
02 -
Scoop the crispy bacon out, leaving a tablespoon of grease in the pot.
03 -
Sauté the diced onion in the remaining bacon grease until soft and clear.
04 -
Mix in the garlic and cook for about a half-minute.
05 -
Toss in the potato chunks and pour in the chicken broth. Heat till boiling, then simmer for around 15 minutes, or until the potatoes soften up.
06 -
In a bowl, mix together the flour, milk, and pickle juice until smooth with no lumps.
07 -
Pour the flour mixture into the soup while stirring. Let it simmer for about 5 minutes so it thickens.
08 -
Take the soup pot off the heat.
09 -
Mix in the chopped pickles along with the shredded cheddar.
10 -
Adjust the seasoning with some salt and pepper based on your taste.
11 -
Before serving, sprinkle some fresh dill on top.
# Notes:
01 -
Go with low-sodium broth to manage the saltiness.
02 -
Stick to dill pickles instead of sweet ones for the right flavor.