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
Melt butter in a large stock pot over medium heat, then add hash browns, carrots, and onions.
- 2
Cover and allow to soften, stirring occasionally, for about 5 minutes.
- 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
Stirring constantly, bring soup to a boil, then reduce heat and cover. Simmer, stirring occasionally, until carrots are tender, about 10 minutes.
- 5
Remove from heat and stir in one cup of sour cream.
- 6
Ladle into bowls, top with additional sour cream, pickle slices, and fresh dill.
- 7
Serve hot and enjoy!