Dill Pickle Soup

By weavincanuck

Ingredients

• 5-1/2 Cup chicken broth
• 1-3/4 lb. russet potatoes, peeled and diced
• 2 Cups carrots, small dice
• 1 Cup dill pickles, small dice
• 1/2 Cup unsalted butter
• 1 Cup all-purpose flour
• 1 Cup sour cream
• 1/4 Cup water
• 2 Cups dill pickle juice*
• 1-3/4 tsp Old Bay seasoning
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• Garnish (optional)
• sliced dill pickles
• fresh dill
• black pepper

Preparation

Step 1

In a large pot, combine broth, potatoes, carrots and butter.

Bring to a boil and cook until potatoes are tender.

Add diced pickles and continue to boil.

In a medium bowl, stir together flour, sour cream and water to make a paste.

Vigorously whisk sour cream mixture (2 TBS at a time) into the soup, breaking up the potatoes and any small balls of flour that may form, as you whisk.

Add pickle juice, Old Bay, pepper and cayenne. Season with salt*, as needed.

Cook another 5 minutes and remove from heat.

Serve soup garnished with sliced pickles, fresh dill and ground black pepper.

*Some pickle juices are saltier than others. Taste soup before adding any additional salt.

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