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Potato and Pickle Soup

Chef Lucas Miller of Ball State University says, "Don't knock it until you try it." Taste the delicious difference kosher dill pickles make to this hearty soup.

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Preserving Method:

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You Will Need:

  • 1 leek, white part only
  • ½ white onion
  • 1 quart chicken or vegetable stock
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 3 potatoes
  • 1 bay leaf
  • 1 cup dill pickle chips
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup heavy cream
  • ½ cup fresh dill


  1. Dice the white part of the leeks, onions, peel and dice the potatoes, and chop up the pickles
  2. Heat a saucepan to medium-high. Add 2 Tbsp of butter and the olive oil. Once hot, add the leeks and onions. Sauté for 5 minutes until soft and fragrant
  3. Add the diced potatoes, stock, and bay leaf. Bring to a simmer and cook until the potatoes are tender
  4. Add the chopped pickles chips, salt, and black pepper. Remove from the stove
  5. Add the heavy cream. Using either a blender or a stick blender puree the soup until it is smooth
  6. Add the fresh dill. Check seasoning to make sure there is enough salt, pepper and dill
  7. Enjoy hot

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