Dill Pickle Soup

potato soup

Kathi, one of our longtime Customer Service Representatives (and a Master Gardener, but that’s another post) shared this lip-smacking soup recipe with us a few years back. And although it may sound a little odd, the combination of the potato and the tangy pickle really do balance each other well, underpinned by the rich chicken stock.

Dill Pickle Soup
Write a review
  1. 6 cups chicken stock
  2. 4 large dill pickles, shredded
  3. 1/2 cup pickle juice from pickle jar
  4. 2 1/2 cups thinly sliced potatoes
  5. 2 T. instant dissolve flour
  6. 1 cup milk
  7. 2 T. butter, softened
  1. In a large saucepan or pot, combine stock, pickles, juice and potatoes.
  2. Bring to a boil, reduce heat and cover.
  3. Cook over low heat until potatoes are tender (10 minutes or so).
  4. Add flour, milk and butter; return soup to a boil and remove from heat.
  5. Return pot to the stove and heat through without boiling.
  6. Add salt and pepper to taste.
  1. Serve garnished with fresh dill, sour cream and/or real bacon bits or crumbled bacon.
  2. Best breads: Serve with potato rolls, hearty wheat bread or piping hot buttermilk biscuits.
Lehman's Country Life http://blog.lehmans.com/
simply in season

Looking for more creative country recipes? Try “Simply in Season: Recipes and Inspiration That Celebrate Fresh Local Foods ” at Lehman’s in Kidron, Ohio, and at Lehmans.com.