Creamy Dill Pickle Soup with Bacon and Potatoes (Print version)

A creamy potato soup with crispy bacon, dill pickles, pickle brine, cheddar, and fresh dill for a tangy comfort-food bowl.

# Ingredients:

For the soup base

01 - 8 oz (225 g) bacon, diced
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 5 medium russet potatoes, peeled and diced into 1/2-inch cubes, about 2 lb (900 g)
05 - 4 cups (960 ml) low-sodium chicken broth
06 - 1/2 teaspoon black pepper

For the creamy pickle finish

07 - 3 tablespoons all-purpose flour
08 - 1 cup (240 ml) whole milk
09 - 1/2 to 3/4 cup (120 to 180 ml) dill pickle brine
10 - 1 cup (150 g) diced dill pickles
11 - 1 1/2 cups (170 g) freshly shredded cheddar cheese
12 - Salt, only if needed
13 - 2 tablespoons chopped fresh dill, plus more for serving

# Instructions:

01 - Place the diced bacon in a large pot over medium heat. Cook for 8-10 minutes, stirring often, until crisp. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of bacon fat in the pot.
02 - Add the onion to the bacon fat and cook for 4-5 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
03 - Add the diced potatoes, chicken broth, and black pepper. Bring to a boil, then reduce to a steady simmer and cook for 12-15 minutes, until the potatoes are fork-tender.
04 - Whisk the flour and milk together in a bowl until smooth. Stir the mixture into the pot and simmer for 3-4 minutes, until the broth thickens slightly.
05 - Stir in 1/2 cup pickle brine and the diced pickles. Taste the soup and add more brine if you want a stronger dill pickle flavor.
06 - Remove the pot from the heat. Stir in the cheddar a handful at a time until melted and smooth. Taste before adding salt.
07 - Ladle into bowls and top with crispy bacon, fresh dill, and extra black pepper. Serve hot.

# Good to know:

01 - Add pickle brine after the potatoes are tender for the best texture.
02 - Use freshly shredded cheddar for a smoother melt.
03 - Leftovers keep well refrigerated for up to 3 days.

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