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–+ servings

Dill Pickle Soup

A comforting and tangy soup that blends potatoes, bacon, and cheddar with dill pickle juice for a unique flavor.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 1/2 pound bacon, diced (smoked bacon adds depth)
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 5 cups russet potatoes, peeled and diced (Yukon golds also work; they hold shape better)
  • 4 cups low-sodium chicken broth (use vegetable broth to make it vegetarian)

Thickening and Flavoring

  • 3 tablespoons all-purpose flour (for thickening; cornstarch is a gluten-free option — 2 tbsp mixed with cold water)
  • 1 cup whole milk (substitute half-and-half for richer soup, or unsweetened oat milk for dairy-free)
  • 3/4 cup dill pickle juice (the soup’s tang — adjust to taste)

Finishing Touches

  • 3/4 cup dill pickles, diced (kosher dill recommended; sweet pickles will change flavor)
  • 1 1/2 cups cheddar cheese, shredded (sharp cheddar gives the best bite)
  • Salt and freshly ground black pepper, to taste
  • Fresh dill, for serving

Instructions

Preparation

  • Heat a large stock pot over medium-high. Add the diced bacon and cook, stirring occasionally, until crispy, about 6–8 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Pour off all but about 1 tablespoon of bacon fat.
  • Add the diced onion to the pot and cook in the reserved bacon fat over medium heat until soft and translucent, 4–6 minutes. Stir frequently so it doesn’t brown too much.
  • Add the minced garlic and cook 30 seconds, until fragrant.
  • Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12–15 minutes.

Thickening

  • In a small bowl, whisk together the flour, milk and dill pickle juice until smooth and there are no lumps.
  • Pour the milk-flour-pickle mixture into the simmering soup. Stir constantly and cook until the soup thickens slightly, about 4–5 minutes.

Finishing

  • Remove the pot from the heat. Stir in the diced pickles and shredded cheddar until the cheese melts into the soup.
  • Taste and season with black pepper; salt is likely unnecessary because of the bacon, cheese and pickle juice — but taste first and add if needed.
  • Ladle into bowls and sprinkle with the reserved crispy bacon and fresh dill before serving.

Notes

If you want a crisp-protein pairing, try this with dill pickle parmesan chicken for a themed meal. Use low-sodium broth because pickle juice and bacon already add salt.