Dill Pickle soup recipe

Dill Pickle and Leek Soup

You know what they say: “ April showers bring May flowers.” Although that may be true, in Alberta’s case, there’s usually a snowfall or two in the month of April as well. Whether it’s rain or snow that we’re expecting before spring truly kicks in, I think we can agree that there are plenty of nights left where a delicious pot of soup will really hit the spot.

This dill pickle soup might sound a little strange, but trust me, once you have a bowl, you'll be a believer.


1 Tbs (15 mL) canola oil
2 leeks, trimmed, halved and thinly sliced
1½ cups grated dill pickles
2 russet potatoes, diced
1 cup (240 mL) pickle brine
1 cup (240 mL) water
6 cups (1.5 L) vegetable broth
1 tsp garlic powder
½ tsp dried dill
¼ tsp chili flakes
2 Tbs all-purpose flour
2 Tbs (30 mL) water
2 cups (480 mL) half and half
To taste salt and pepper


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

Add the next 8 ingredients and once mixture comes to a simmer, reduce to medium heat and let cook for 20 minutes, stirring occasionally. 

In a small bowl, combine flour and 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.

Total prep and cook time: 35 minutes

Serves 4-5

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