I know, it sounds crazy, but dill pickle soup is really delicious and definitely deserves more love than it gets. I'd never heard of it until I moved up to Minnesota, but I feel like Lubbock is full of pickle lovers that totally need to try this soup. So, just trust me! You will love it.

It's going to be a frosty weekend and soup is on the menu at my house. I'll be making some of Chrissy's Famous Dill Pickle Soup for my boyfriend and his son, both of which have never had it before. I told them I was planning to make it and they both seemed pretty skeptical. Pickles might not sound like the best ingredient for soup, but I'm telling you, this stuff is the bomb.

Chrissy's Famous Dill Pickle Soup Recipe (Serves 6)

Ingredients and whatnot:

- 2 tablespoons of unsalted butter, or fake butter, or whatever the hell kind of butter is your favorite to use. You could even use coconut oil or some other kind of hippy-dippy stuff made out of nuts. It's your call.

- 1 medium onion, diced (I like to use a red one cuz I'm cRaZy)

- 4 cloves of garlic, unless you are a garlic fiend. In that case, go ahead and get wild with it, but don't expect to be making out with anyone for the next 24 hours. Pickles + garlic = Big-time stank breath.

- 4 cups of chicken broth, or veggie broth

- 4 big fat dill pickles (I like spicy stuff, so I usually pick zesty or extra spicy pickles, but I'm a freak and that might not be for everyone)

- 2/3 cup of that dank-ass pickle juice

- 4 big taters, or 8 to 10 little red ones, diced

- 2 tablespoons of all-purpose flour, or gluten-free flour if your life sucks and you can't have the good stuff

- 2 cups of heavy cream, but if dairy gives you a bad tummy, holler at some kind of alternative. Market Street has a ton of awesome stuff. You can even use water to dilute some dairy-free yogurt or dairy-free sour cream if that's all you can find. You are innovative and I believe in you!

- A pinch of salt and pepper

- A dash of sugar

- Chopped fresh dill or dried dill works just fine too. If you don't have any dill, it's really okay. The world won't end. If it does, we are all blaming you.

- Sour cream to garnish

- Optional add-ins include bacon, ham, carrots, other random veggies, or whatever the heck you want cuz this is your soup, baby. You're the star. You're the king of this here soup. Own it. 

Preparation and stuff:

Sautee the onions in butter or a butter alternative until they are nice and soft. Throw your thickening agent of choice (flour or whatever) in there and stir it around until it gets bubbly and yummy. Dump in your broth, your pickle juice, and your taters. Boil those taters and then do a tater test and see what's up with them. If they are tender and yummy, chances are, you are ready to proceed. Throw in your pickles and the rest of your seasonings. Add your heavy cream, stir and let it continue to simmer for a bit longer on low heat.

Pour it into a bowl, put a dollop of sour cream on top, sprinkle on some fresh dill, and serve it up with a slice of buttered rye bread. Boom.

You just made some badass sh*t. Congratulations. If you were single when you started cooking, you are surely married now. Everyone loves you. Your boss is giving you a raise. You are a hero.

Share this recipe with another pickle lover and tell them that it's your recipe. I don't mind if you steal it and never mention my name. I just want you to have a taste of the yummiest soup ever!

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