Pin it
I discovered this incredible dill pickle soup recipe during a cozy winter evening when I was craving something different. The moment I tasted that creamy broth with bits of tangy pickles and crispy bacon I knew I'd found something special. Now it's my favorite soup to make when I want to surprise friends with a unique comfort food that always gets them coming back for seconds.
Why This Soup is Pure Magic
Every spoonful of this soup tells a story. The way the tangy pickles dance with the creamy potato base while little bites of crispy bacon and melted cheese pop up is just incredible. I love watching people's skeptical looks turn to pure joy at first taste.
Everything You'll Need
- Bacon: Half a pound diced small makes everything better.
- White Onion: One small one finely chopped.
- Garlic: Three fresh cloves minced up.
- Russet Potatoes: Five good sized ones peeled and cubed.
- Chicken Broth: Four cups low sodium works best.
- Flour: Three tablespoons to make it nice and thick.
- Whole Milk: One cup for that perfect creaminess.
- Pickle Juice: Three quarters cup straight from the jar.
- Dill Pickles: Three quarters cup diced small.
- Cheddar Cheese: One and a half cups freshly grated.
- Salt and Pepper: Just enough to taste.
- Fresh Dill: A handful chopped up pretty.
Pin it
Let's Make Some Soup
- Start With Bacon
- Get that bacon nice and crispy in your soup pot then set it aside saving a spoonful of the drippings.
- Build Your Base
- Cook those onions in the bacon goodness until they're soft then toss in your garlic.
- Get Those Potatoes Going
- Pour in your broth add the potatoes and let them simmer until tender about 10 minutes.
- Make It Creamy
- Whisk your flour and milk together then stir it into the soup watching it get thick and beautiful.
- The Fun Part
- Now add those pickles pickle juice and cheese stirring until everything's melty and amazing.
- Bring It All Together
- Toss that crispy bacon back in season to taste and finish with fresh dill.
My Kitchen Secrets
Good pickles make all the difference here I always use my favorite brand. Go slow with the pickle juice you can always add more. I've learned to start with low sodium broth since the pickles and bacon bring plenty of salt to the party.
Make It Your Way
Sometimes I skip the bacon when my vegetarian friends come over. I've tried all sorts of different cheeses each one brings its own personality to the soup. When I'm reheating leftovers I add a splash of broth to bring back that perfect consistency.
Quick Answers
That bacon fat adds amazing flavor to the onions. Always mix your flour with milk first to avoid lumpy soup. Taste before adding salt you probably won't need much. Stick with dill pickles sweet ones just aren't the same. Using low sodium broth lets you control the saltiness better.
Frequently Asked Questions
- → Why use pickle juice in soup?
Pickle juice adds tangy flavor and helps season the broth. Start with less and adjust to taste.
- → Can I use different potatoes?
Yes, but russets work best as they help thicken the soup slightly while cooking.
- → Why use low-sodium broth?
The pickles and bacon add significant salt. Low-sodium broth lets you control the final seasoning.
- → Can I make this ahead?
Yes, but reheat gently to prevent the dairy from separating. The potatoes may soften more.
- → What kind of pickles work best?
Use dill pickles, not sweet or bread and butter. Kosher dills work particularly well.