Dill Pickle Soup (Dip your pickle in some soup)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium.

dill pickles

🥗Healthier: fermented cucumbers

💰Cheaper: store-brand pickles

Fermented cucumbers provide probiotics.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a plant-based protein alternative.

Prep all ingredients: chop potatoes, shred carrots, and chop onions.

Cook 3 pieces of bacon in a pot until done.

Add chopped onion to the pot with bacon and cook for 1 minute.

Stir in diced potatoes and shredded carrots, then add 5 cups of chicken broth.

Bring to a boil, then reduce to a simmer for 20-25 minutes until potatoes are tender.

In a separate bowl, mix 1 cup of sour cream, 1/4 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/4 cup flour, and 4 tablespoons water to create a roux.

Once the potatoes are tender, add the roux to the pot and stir until the soup thickens.

Add 2 cups of chopped dill pickles to the pot and let warm through.

Pour in 1.5 cups of pickle juice and cook for an additional 3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens