Dill Pickle Potato Chip Soup

The dill pickle and potato chips soup is in a shallow white bowl, garnished with a potato chip.

If you have never heard of dill pickle potato chip soup then you haven’t lived! Definitely give it a go before you knock it. This soup is thick, creamy, salty, and bright with chunks of potatoes and carrots. 

America has a strange obsession with the pickle and it turns up in all sorts of recipes where you wouldn’t expect it. Generally, they are all surprisingly nice and add a bit of salt and acid to many dishes.

Similarly, chips are starting to be used more as an ingredient rather than just a snack. They appear in crumb coatings and finger foods in place of bread or crackers. Plus, you can always have a few extra on hand for snacking while cooking. 

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The surprise ingredients of dill pickle and potato chips are laid out ready to be combined with the vegetable base of this soup recipe.
Crushed chips and diced dill pickles combine with more traditional soup ingredients to complete this interesting recipe.
Dill pickle-flavored chips sit in a pile on a wooden cutting board.
The surprise ingredients in this soup with traditional ingredients include chips and dill pickles!
The dill pickle and potato chips soup is in a shallow white bowl, garnished with a potato chip.
This relatively normal soup has two unexpected ingredients, dill pickle and potato chips!

Dill Pickle Potato Chip Soup Recipe

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The dill pickle and potato chips soup is in a shallow white bowl, garnished with a potato chip.
If you have never heard of Dill Pickle Potato Chip Soup then you haven’t lived! Definitely give it a go before you knock it.
Preparation 15 minutes
Cook 45 minutes
Ready in 1 hour
Servings 2 Servings
CourseLunch
DifficultySeasoned
MethodSimmer
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Ingredients

  • 2 tablespoons butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 pounds potatoes diced
  • 2 medium carrots diced
  • 1/4 cup all-purpose flour
  • 1 teaspoon celery salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dry mustard
  • 1 bag (6.3 oz) dill pickle chips crushed
  • 1/4 cup dill pickles
  • 1/2 cup dill pickle juice
  • 4 cups chicken stock
  • 2 cups water
  • salt and pepper to taste

Equipment

  • 1 large pot

Directions

  • In a large pot over moderate heat melt the butter. Add the diced onions and garlic, then cook until fragrant.
  • Add the potatoes and carrots, then cook until tender.
  • While still over moderate heat stir in the flour. It will coat the vegetables and combine them with the butter to create a roux.
  • Add the celery salt, paprika, pepper, cayenne pepper, and mustard powder, then stir to combine.
  • Add the crushed dill pickle chips and dill pickles, then slowly stir in the dill pickle juice and chicken stock. It will start to thicken slightly as it comes to a boil.
  • Gently simmer for at least 30 minutes. Check and stir every 10 minutes.
  • Taste then add water, salt, and pepper to achieve your preferred thickness and flavor. It can be thick like chowder or runny like a traditional soup. Garnish with extra chips or pickle slices.

Nutritional Information

Sodium: 3059mgCalcium: 132mgVitamin C: 100mgVitamin A: 10672IUSugar: 17gFiber: 13gPotassium: 2750mgCholesterol: 45mgCalories: 752kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 2gSaturated Fat: 9gFat: 18gProtein: 25gCarbohydrates: 125gIron: 6mg

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Pitmaster Janice Smella

About Janice Smella

Janice Smella is an always busy mother of two, who by the week is a professional in the oil and gas industry, but by the weekend is a well-respected award willing barbecue pitmaster. BBQ and cooking make my weekends. If I’m not cooking, then… it must not be the weekend!

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