Dill Pickle Potato Soup

Dill Pickle Potato Soup

from 12tomatoes.com

We were skeptical too, but you'll be so impressed with this quick and tangy meal!

Ingredients

  • 4 cups chicken broth
  • 4 cups frozen Southern-style hash browns (small cubes)
  • 2 cups carrots, finely diced
  • 1 cup onion, finely diced
  • 3 large dill pickles, chopped
  • 1 cup pickle brine
  • 1 cup sour cream, plus more for garnish
  • 1/2 cup all-purpose flour
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne, optional
  • black pepper, to taste
  • 1-2 dill pickles, sliced, for garnish

Directions

  1. 1

    Melt butter in a large stock pot over medium heat, then add hash browns, carrots, and onions.

  2. 2

    Cover and allow to soften, stirring occasionally, for about 5 minutes.

  3. 3

    Add flour and stir to evenly incorporate. Slowly pour in chicken broth and pickle brine, then add diced pickles, Old Bay, cayenne, and black pepper.

  4. 4

    Stirring constantly, bring soup to a boil, then reduce heat and cover. Simmer, stirring occasionally, until carrots are tender, about 10 minutes.

  5. 5

    Remove from heat and stir in one cup of sour cream.

  6. 6

    Ladle into bowls, top with additional sour cream, pickle slices, and fresh dill.

  7. 7

    Serve hot and enjoy!