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.
Dill Pickle Potato Chip Soup Recipe
- 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
- 1 large pot
- 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.