Dill Pickle Soup (Print Version)
# Ingredients:
01 -
1/2 pound bacon, diced.
02 -
1 small white onion, diced.
03 -
3 cloves garlic, minced.
04 -
5 russet potatoes, peeled and diced.
05 -
4 cups low-sodium chicken broth.
06 -
3 tablespoons all-purpose flour.
07 -
1 cup whole milk.
08 -
3/4 cup dill pickle juice.
09 -
3/4 cup dill pickles, diced.
10 -
1 1/2 cups cheddar cheese, shredded.
11 -
Salt and black pepper to taste.
12 -
Fresh dill for serving.
# Instructions:
01 -
Cook diced bacon in large stock pot until crispy. Remove bacon, leaving 1 tablespoon fat.
02 -
Cook onion in bacon fat until soft and translucent. Add garlic and cook 30 seconds until fragrant.
03 -
Add potatoes and broth. Boil then simmer until potatoes are fork tender, about 15 minutes.
04 -
Whisk flour, milk, and pickle juice until smooth. Stir into soup and simmer 5 minutes until thickened.
05 -
Remove from heat. Stir in pickles and cheese. Season with salt and pepper. Top with fresh dill.
# Notes:
01 -
May not need extra salt.
02 -
Use low-sodium broth to control saltiness.