Dill Pickle Potato Chip Soup

When a weekly supper challenge involves “chips”, Dill Pickle Potato Chip Soup was the first thing that came to my mind. Chips are a comfort food. It only seems natural to pair comfort food with comfort food, in a soup. Luckily, I was inspired by the most unique soup I had ever tasted, a Dill Pickle Soup at the Huckleberry Café in Wainwright, Alberta. Oh yum! It was so delish!
Converting the idea of a soup I had never made before and converting the recipe to include potato chips is a challenge. Plus, I didn’t want to ruin the amazing memory of a great soup I enjoyed. Haha! Hence “supper challenge!”
A small portion is great as an appetizer, but the dish in a larger portion makes a great meal as well. Cook this recipe with me!

Dill Pickle Potato Chip Soup
Equipment
- Large pot with lid
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 2 cloves of garlic finely diced
- 2 medium carrots diced
- 2 lbs of potatoes peeled and chopped to ½”cubes
- ¼ cup all purpose flour
- 1 teaspoon celery salt
- ¼ teaspoon paprika
- ¼ teaspoon ground pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon dry mustard
- 180 g bag of dill pickle chips (I used Old Dutch – “regular cut” chips – kettle or thick cut ruffle seem too thick crushed
- ¼ cup dill pickles finely diced
- ½ cup dill pickle juice
- 4 cups 1 Litre pre-mixed, ready made chicken broth
- 2 cups water to desired thickness
- Salt and pepper to taste
Instructions
- In a large pot, melt butter and cook onions and garlic on medium heat until fragrant.
- Add potatoes and carrots to cook until tender.
- On the heat, stir in flour so that veggies are coated in flour. This helps thicken the soup later.
- On the heat, add spices: celery salt, paprika, pepper, cayenne pepper and mustard.
- On the heat, add crushed dill pickle chips and pickles
- While stirring, slowly add dill pickle juice. Slowly add chicken broth.
- Allow to simmer for 30 minutes or more. Ensure it is stirred every 10 minutes or so.
- Add water and season to taste and desired thickness. I love a nice thick chowder consistency on cold days, but adjust to your desire!