Dill Pickle Soup
This recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup. It will become a staple in your household.
Ingredients
- 5 cupschicken broth
- 1 lbsrusset potatoes, peeled and quartered
- 2 cupschopped carrots, smaller dice
- 1 cupchopped dill pickles (smaller dice ~ about 3 large whole dills)
- ½ cupunsalted butter
- ½ cupall-purpose flour
- 1 cupsour cream
- ¼ cupwater
- 2 cupsdill pickle juice
- 1 teaspoonsold bay seasoning
- ½ teaspoontable salt
- ½ teaspooncoarsely ground pepper
- ¼ teaspooncayenne pepper
- optional garnishes: sliced dill pickles, fresh dill and black pepper
Directions
- 1
In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
- 2
In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
- 3
Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.