Creamy and full of flavor, the perfect soup for pickle lovers!
Prep Time15 minutesmins
Cook Time32 minutesmins
Total Time47 minutesmins
Course: Dinner, Soup
Cuisine: American
Difficulty Level: Easy
Servings: 14
Calories: 326kcal
Author: Louise
Equipment
Ninja Foodi with Smart Lid OR
Ninja Foodi Pressure Cooker with TenderCrisp OR
Large Stock Pot
Ingredients
Soup Base
6ouncespeppered bacon or any bacon you likeabout 4 slices of thick-cut bacon and 6 slices of regular bacon for the soup and an additional 4-6 ounces if you want to cook it for a garnish.
1½ Tablespoons spicy mustard, 1 cup dill pickle juice, 4 cups chicken broth, 3 small dill pickles, ½ teaspoon fine grind sea salt or kosher salt, ¼ teaspoon black pepper, 1 bay leaf, 8 ounces cream cheese, ½ cup sour cream
Ninja Foodi One Lid (OL Series) Instructions
Select the Sear/Saute function on high and press start. Add the chopped bacon to the inner pot and cook for 2-3 minutes. Stir to break up the pieces.
Add the chopped onions, carrots, celery, potatoes, minced garlic. Stir and sauté on high for about 2 minutes.
Add in the mustard, salt, pepper, bay leaf, whole dill pickles (three), pickle juice and chicken broth. Stir.
Put the rack in the high position and place the brats, whole carrots, and 4 slices of bacon on the rack (see recipe notes). Don't cover the brats with the bacon, but you can cover the carrots. You can omit the bacon if you don't want to use it as a garnish.
19 ounces beer brats, 2 large carrots
Close the lid and move the slider to the middle. Select Steam & Bake and set the temp at 375℉/190℃ andthe time to 15 minutes. Hit start. The preheat (steaming time) will take about 20 minutes and then it will switch over to the bake setting.
After 8 minutes on the bake setting, open the lid and flip the sausages. Remove the carrots and reposition the bacon so it can crisp up more. Close the lid and bake another 4-7 minutes, opening the lid and checking every 2 minutes. When the sausage is brown and the bacon is crispy you can turn the Ninja Foodi off.
Remove the bacon and sausage. Remove the rack. Find and remove the bay leaf. Add in the sour cream and cream cheese. Using an immersion blender, blend the soup until it is smooth.
Slice the sausage and carrots and add to the smooth soup. Slice about 5 pickles and add to the soup. Stir and taste for seasonings. Add salt and pepper to taste.
1 cup sliced dill pickles
Ladle into soup bowls and garnish with bacon, sliced dill pickles, and fresh dill if desired.
The prep and set up are the same as above. When everything is in the pot and the sausage, bacon (see recipe notes) and carrots are on the rack, put on the pressure lid and turn the valve to vent.
Select the steam function and set the time for 12 minutes. When the time is up remove the pressure lid and close the crisping lid. Select the bake function and set the temperature to 375℉/190℃ and the time for 15 minutes.
After 8 minutes flip the sausage, remove the carrots, and reposition the bacon. Close the lid and bake an additional 4-7 minutes or until the sausage is brown and the bacon is crispy. Open the lid every 2-3 minutes to check on the food. When the bacon is crispy and the sausage is brown, it is done.
Remove the bacon, sausage and follow the directions above for blending and finishing the soup.
Changes for Stove Top
The prep is the same except you will want to cook your sausage and whole carrots separately and cook the bacon if you want to have crispy bacon for garnish.
Add the raw bacon (4 slices chopped) to a large pot and turn the heat on medium. Cook for about 2 minutes. Add the chopped onions, raw chopped carrots, chopped celery, chopped potatoes, mustard, salt, pepper, bay leaf, mustard, 3 whole small dill pickles, pickle juice and chicken broth. Bring to a boil.
Once the soup is boiling, reduce the heat so that the soup is at a constant simmer. Cover, but tilt the lid to allow steam to escape. Simmer for 15-20 minutes or until the vegetales are very tender.
Add the sour cream and cream cheese and blend using an immersion blender until smooth.
Add in the cooked sliced sausage and carrots. Add in about 5 small sliced dill pickles. Stir and taste for seasonings. Adjust as needed.
Ladle into soup bowls and garnish with crispy bacon, sliced pickles, and fresh dill if desired.
For reference I used one 24 ounce jar of baby dill pickles and used all the pickles between what is in the soup and for garnish. There will be pickle juice leftover after you use 1 cup of it. Plan on about ¼-½ slice of crispy bacon per serving of soup if using as a garnish. You can fit up to 4 slices of thick-cut bacon on the rack with the sausage and carrots. If you need more than that, it is best to cook the bacon separately. If you are making the stovetop version, the best way to cook the carrots is to slice and steam them just until they are fork-tender.