Pickle Soup

Prep Time

Cook Time


Difficulty Level

Mt Olive Pickles
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6 Slices Thick Cut Bacon, chopped into ½” pieces
1 Cup Shredded Russet Potato
1/2 Cup Sliced Celery
1/2 Cup Shredded Carrot
1/2 Cup Thin Sliced Onion
1 QT Chicken Stock
6 oz Mt. Olive Pickle Juicer Kosher Dill Brine
1 Cup Water
1 Cup Mt. Olive Kosher Baby Dills, chopped
1 Cup Whole Milk
4 Tbsp Cornstarch
8 oz freshly grated sharp cheddar cheese
2 Tbsp Fresh Dill
1/2 Tsp White Pepper
Salt to taste

Optional garnishes:
Cooked bacon bits, croutons, fresh dill


  1. In a large stockpot over medium high heat, cook bacon until crispy. Remove bacon and set aside, saving rendered bacon fat in pot.
  2. Add Potato, celery, onion, and carrot to pot. Saute until softened.
  3. Add chicken stock, pickle juice, water and chopped pickles, bring to boil.
  4. In a small bowl, make slurry from milk and cornstarch. Stir well to break down any lumps.
  5. Add slurry, cheese, fresh dill, half the reserved bacon and white pepper. Turn down heat to a simmer. Simmer 5 to 10 minutes while stirring, until soup thickens.
  6. Garnish with croutons, bacon pieces and fresh dill

Servings: 4

Ready in: 45

Course: Soup