Ingredients
6 slices of bacon
1 onion, chopped
5 large russet potatoes, peeled and chopped
1 quart chicken broth
3/4 c. pickle juice
1 c. chopped dill pickles
3 tbsp. all-purpose flour
1 c. whole milk
1 c. shredded Cheddar cheese
pinch cayenne salt
2 tbsp. Chopped fresh dill
Sour cream, for serving
Preparation
Step 1In a large pot, cook bacon until crispy. Remove bacon but reserve about 2 tablespoons of fat in the pan. Add onion and sauté until beginning to soften. Stir in potatoes. Pour in chicken broth and bring to a boil. Reduce heat and simmer until the potatoes are tender. Step 2Whisk together flour with milk to create a slurry. Stir into the soup. Stir in cheese, pickles and pickle juice. Bring to simmer and let thicken, about five minutes. Season with salt, pepper and cayenne. Step 3Serve warm with sour cream and more dill.
