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:

    1. Combine chicken broth, potatoes, carrots, and butter in a large stockpot. Bring to a boil and cook until potatoes are fork tender.
    2. Add pickles and continue to boil.
    3. Meanwhile, stir flour, sour cream, and water in a medium bowl until it forms a paste.
    4. 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!
    5. Add pickle juice, Old Bay, salt, pepper, and cayenne.
    6. Then cook 5 more minutes. Remove from heat and serve immediately, garnished with pickle slices.

Recipe from The Noble Pig