Dill Pickle Potato Chip Soup

When a weekly supper challenge involves “chips”, Dill Pickle Potato Chip Soup was the first thing that came to my mind. Chips are a comfort food. It only seems natural to pair comfort food with comfort food, in a soup. Luckily, I was inspired by the most unique soup I had ever tasted, a Dill Pickle Soup at the Huckleberry Café in Wainwright, Alberta. Oh yum! It was so delish!

Converting the idea of a soup I had never made before and converting the recipe to include potato chips is a challenge. Plus, I didn’t want to ruin the amazing memory of a great soup I enjoyed. Haha! Hence “supper challenge!”

A small portion is great as an appetizer, but the dish in a larger portion makes a great meal as well. Cook this recipe with me!

Dill Pickle Potato Chip Soup

The soup is fun, delicious and out of the bag. Get it? Out of the Potato chip bag!

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Course: Appetizer, Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 tablespoons butter
• 1 medium onion diced
• 2 cloves of garlic finely diced
• 2 medium carrots diced
• 2 lbs of potatoes peeled and chopped to ½”cubes
• ¼ cup all purpose flour
• 1 teaspoon celery salt
• ¼ teaspoon paprika
• ¼ teaspoon ground pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dry mustard
• 180 g bag of dill pickle chips (I used Old Dutch – “regular cut” chips – kettle or thick cut ruffle seem too thick crushed
• ¼ cup dill pickles finely diced
• ½ cup dill pickle juice
• 4 cups 1 Litre pre-mixed, ready made chicken broth
• 2 cups water to desired thickness
• Salt and pepper to taste

Equipment

• Large pot with lid

Method

 

1. In a large pot, melt butter and cook onions and garlic on medium heat until fragrant.
2. Add potatoes and carrots to cook until tender.
3. On the heat, stir in flour so that veggies are coated in flour. This helps thicken the soup later.
4. On the heat, add spices: celery salt, paprika, pepper, cayenne pepper and mustard.
5. On the heat, add crushed dill pickle chips and pickles
6. While stirring, slowly add dill pickle juice. Slowly add chicken broth.
7. Allow to simmer for 30 minutes or more. Ensure it is stirred every 10 minutes or so.
8. Add water and season to taste and desired thickness. I love a nice thick chowder consistency on cold days, but adjust to your desire!