Dill Pickle Soup
What you need:
- 5 1/2 cups chicken broth
- 2 lbs. russet potatoes, peeled and quartered
- 2 cups carrots, finely diced
- 1 cup dill pickles, finely diced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice
- 1 1/2 tsp. Old Bay seasoning
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- Sliced dill pickles, for garnish
Directions:
- Combine chicken broth, potatoes, carrots, and butter in a large stockpot. Bring to a boil and cook until potatoes are fork tender.
- Add pickles and continue to boil.
- Meanwhile, stir flour, sour cream, and water in a medium bowl until it forms a paste.
- Then whisk the flour paste 2 Tbsp. at a time into the soup. Whisking will make some of your potatoes break up and that is A-Ok!
- Add pickle juice, Old Bay, salt, pepper, and cayenne.
- Then cook 5 more minutes. Remove from heat and serve immediately, garnished with pickle slices.
Recipe from The Noble Pig