Dill pickle and leek soup

It might sound unusual, but trust us, dill pickle soup is no joke!

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One of the first places we ever experienced dill pickle soup was at the Oak Tree Tavern in Calgary and we've been hooked ever since. Dill pickles and cream don't come together very often, save for dips and spreads, but somehow with this soup, it just makes sense. 

Our variation on dill pickle soup calls for leeks, but if you don't have any handy, a large yellow onion will do just fine.

Dill pickle and leek soup

1 tbsp canola oil
2 leeks, trimmed, halved and thinly sliced
1 1/2 cups grated dill pickles
2 large russet potato, peeled and diced
1 cup dill pickle brine
1 cup plus 2 tbsp water
6 cups vegetable broth
1 tsp garlic powder
1/2 tsp dried dill
1/2 tsp chili flakes
2 tbsp all-purpose flour
2 cups half and half
salt and pepper, to taste

Heat oil in a medium pot on medium-high heat. Add leeks and cook until softened, about 5-6 minutes.

Add in pickles, potatoes, brine, 1 cup water, broth, garlic powder, dried dill, and chili flakes, Once mixture comes to a simmer, reduce heat to medium and cook for 20 minutes, stirring occasionally.

In a small bowl, combine flour and remaining 2 tbsp water and add to pot. Soup should thicken noticeably. Add half and half, let soup return to a simmer and cook for another 10 minutes.

Season to taste with salt and pepper and serve.

Serves 4-5
Prep Time:
5 minutes
Cook Time:
35 minutes