Dill Pickle Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

5-1/2 cups chicken broth

1-3/4 lbs russet potatoes, peeled and quartered

2 cups chopped carrots, smaller dice

1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)

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 teaspoons Old Bay seasoning

1/2 teaspoon table salt

1/2 teaspoon coarsely ground pepper

1/4 teaspoon cayenne pepper

Optional garnishes: sliced dill pickles, fresh dill and black pepper

Directions

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.

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.)

Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

Nutrition

• Calories: 297 kcal
• Total Fat: 19 g
• Saturated Fat: 11.5 g
• Unsaturated Fat: 0.1 g
• Cholesterol: 50 mg
• Sodium: 537.6 mg
• Total Carbohydrate: 28.2 g
• Dietary Fiber: 2 g
• Total Sugars: 2.7 g
• Protein: 4.8 g