Dill Pickle and Leek Soup

Total Prep and Cook Time: 35 minutes

Yield: Serves 4-5 people

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


  1. Heat oil in a medium pot on medium-high heat. Add leeks and cook until softened, about 5-6 minutes.
  2. Add the next 8 ingredients and once mixture comes to a simmer, reduce to medium heat and let cook for 20 minutes, stirring occasionally.
  3. 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.
  4. Season to taste with salt and pepper and serve.

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