Description
Hearty dill pickle soup from Poland combines tangy pickles with creamy potato base for a comforting meal. Rich flavors and simple ingredients make this dish a delightful culinary experience you’ll savor with each spoonful.
Ingredients
Scale
Main Ingredients:
- 5 russet potatoes, peeled and diced
- 1/2 pound (226 grams) bacon, diced
- 4 cups (960 milliliters) low-sodium chicken broth
- 1 1/2 cups (170 grams) cheddar cheese, shredded
Vegetables and Aromatics:
- 1 small white onion, diced
- 3 cloves garlic, minced
- 3/4 cup (120 grams) dill pickles, diced
- Fresh dill for serving
Liquid and Thickening Ingredients:
- 1 cup (240 milliliters) whole milk
- 3/4 cup (180 milliliters) dill pickle juice
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
Instructions
- Render bacon in a large stockpot over medium heat until golden and crisp. Transfer crispy pieces to a paper towel, reserving one tablespoon of rendered fat.
- Sauté diced onions in reserved bacon fat until translucent and softened. Add minced garlic and cook briefly until aromatic.
- Pour chicken broth into the pot and add cubed potatoes. Bring liquid to a rolling boil, then reduce heat and simmer for approximately 12-15 minutes until potatoes become tender when pierced with a fork.
- Create a smooth slurry by whisking flour, milk, and pickle juice until completely integrated and free of lumps. Gradually pour mixture into simmering soup, stirring constantly to prevent scorching.
- Allow soup to gently simmer for 4-5 minutes, which will activate the thickening agents and develop a rich, creamy consistency.
- Remove pot from heat and fold in chopped dill pickles and shredded cheese until evenly distributed.
- Season with kosher salt and freshly cracked black pepper to taste. Garnish with crispy bacon bits and fresh dill sprigs before serving.
Notes
- Bacon Boost Swap bacon for turkey bacon or smoked tempeh to lower fat and create vegetarian-friendly options while maintaining deep, smoky flavor profile.
- Pickle Perfection Use homemade or artisan pickles for more complex, tangy notes that elevate the soup’s overall taste experience.
- Dairy-Free Hack Replace milk and cheese with unsweetened cashew milk and nutritional yeast for creamy texture without dairy, making the recipe friendly for lactose-intolerant individuals.
- Texture Tip Dice potatoes uniformly to ensure even cooking and consistent bite throughout the soup, preventing some pieces from becoming mushy while others remain undercooked.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg