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Dill Pickle Potato Chip Soup

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!