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 bacon in large stock pot until crispy.
02 - Remove cooked bacon, leaving 1 tablespoon of fat.
03 - Cook onion in the bacon fat until translucent.
04 - Add garlic and cook for 30 seconds.
05 - Add potatoes and chicken broth and bring to a boil. Simmer for 15 minutes until potatoes are tender.
06 - Whisk flour, milk, and pickle juice until smooth.
07 - Stir the liquid mixture into the soup and simmer for 5 minutes to thicken.
08 - Remove the pot from heat.
09 - Stir in diced pickles and shredded cheddar cheese.
10 - Season with salt and black pepper to taste.
11 - Top the soup with fresh dill before serving.

# Notes:

01 - Use low-sodium broth to control salt level.
02 - Dill pickles work best, not sweet varieties.

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