Ingredients
Scale
- 1 cup dill pickle slices, chopped
- 4 cups chicken or vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon dried dill
- Salt and pepper to taste
- Optional: cooked bacon bits for garnish
Instructions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until translucent and fragrant.
- Incorporate the chopped dill pickles and cook for another 2-3 minutes to release their flavor.
- Pour in the chicken or vegetable broth, bringing it to a gentle boil.
- Add the diced potatoes and dried dill, then reduce heat to simmer for about 15-20 minutes until potatoes are tender.
- Stir in the shredded cheddar cheese and cook until melted, creating a creamy texture.
- Season with salt and pepper to taste, adjusting the flavor profile to your preference.
- Serve hot, garnished with cooked bacon bits or additional dill if desired.
- Enjoy your homemade Pickle Rick Dill Pickle Soup as a fun appetizer or a comforting main dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze in individual portions for up to 2 months.
- Reheat thoroughly before serving, stirring well as dill pickles may cause separation upon thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg