Pals’ Dill Pickle & Pepperoncini Soup

Since opening its doors in the summer of 2022, Pals Sandwiches has been a staple of the Whyte Avenue food scene. The casual, deli-inspired shop is known for its sandwiches, soups and classic desserts.

With the mercury taking a seasonal dive, we reached out to the crew at Pals for a recipe to suit the weather — and boy did they deliver. Chef Alex Daigle’s Dill Pickle & Pepperoncini Soup is a warm and creamy soup that balances bright, tangy flavour with spicy notes that, when paired with the right sandwich, make for a perfect comfort meal.

It’s a Pals favourite, and we can see why.

Dill Pickle & Pepperoncini Soup Recipe

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes

Ingredients

• 1.5 lbs yellow potatoes, peeled and cut into ½-inch pieces
• ½ cup pepperoncini, stem removed & chopped into small pieces
• ¾ cup yellow onion, medium-diced
• 1 ½ cups dill pickles, medium-diced
• 4 ½ cups vegetable stock
• 1 cup pickle brine
• ⅓ cup pepperoncini brine
• ¾ cup unsalted butter
• 2 ½ tsp freshly cracked black pepper

Instructions

1. Soak the cut potatoes in cold water.
2. Mix together the vegetable stock, pickle brine and pepperoncini brine in one container and set aside.
3. Melt butter in a stockpot over medium heat. Add the onion and pepperoncini. Sauté until soft, but without browning.
4. Add the diced pickles and cook for 3 minutes.
5. Drain potatoes and add them to the pot. Cook for another 3 minutes.
6. Pour in the combined liquid mixture. Bring to a boil, then reduce heat and simmer until potatoes are very soft.
7. Using an immersion blender, blend the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in small batches to a standing blender. Let it cool for 5-10 minutes, vent the lid and blend until smooth.
8. Stir in cracked pepper and adjust seasoning. Adjust consistency with additional water if desired.

Storage Note: Store the soup in an airtight container in the refrigerator for up to one week, or freeze for longer storage. When reheating, add a splash of water or stock to reach your preferred consistency.