Dill Pickle Soup Recipe
If you like the tanginess of dill pickles, then you'll love the way they taste in the Dill Pickle Soup.
Servings: 6
Ingredients
- 6 slices bacon chopped
- 1 onion diced
- 1 Tbsp. minced garlic
- 3 Tbsp. all-purpose flour
- 4 cups low-sodium chicken broth
- 5 russet potatoes peeled and diced
- 2 carrots diced
- 2 celery ribs diced
- ¾ cup dill pickles diced (baby dills)
- 1 cup heavy cream
- ¾ cup dill pickle juice
- 1 ½ cup colby jack cheese shredded (best to shred your own cheese)
Optional garnish:
- chopped fresh dill or parsley sour cream, dill pickles
Instructions
- Cook the bacon, onion and garlic together in a pan until the bacon is lightly crisped. Stir in the flour, then whisk in the broth.
- Combine the potatoes, carrot, celery and pickles in a crockpot.
- Add the pan of bacon and broth to the crockpot. Stir in the cream and dill pickle juice.
- Set on high for 4 hours or low for 7 hours or until the potatoes are tender.
- You can mash some of the potatoes for an even thicker soup.
- Fifteen minutes before you serve the soup, stir in the cheese until melted.
- Serve with fresh dill or parsley, a dollop of sour cream and pickle slices.
Notes
- If you use baby pickles, even if they cook a long time, they will stay crunchy and delicious.
- If your pickles are not crisp, wait to add until 15 minutes before serving.
Nutrition
Calories: 566kcal | Carbohydrates: 46g | Protein: 20g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 1026mg | Potassium: 1155mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4411IU | Vitamin C: 14mg | Calcium: 312mg | Iron: 3mg
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