Makes: servings
Ingredients
- 5½ cups chicken broth
- 1¾ cups potatoes, peeled and quartered
- 2 cups carrots, small diced
- 1 cup dill pickles, small diced
- ½ cup unsalted butter
- ½ cup flour
- 1 cup sour cream
- ¼ cup water
- 2 cups dill pickle juice
- 1½ tsp Old Bay seasoning
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp cayenne pepper
Instructions
- 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.
Notes
All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.
Nutrition
Calories: 297kcal | Carbohydrates: 28.2g | Protein: 4.8g | Fat: 19g | Saturated Fat: 11.5g | Polyunsaturated Fat: 0.1g | Cholesterol: 50mg | Sodium: 537.6mg | Potassium: 104.3mg | Fiber: 2g | Sugar: 2.7g | Vitamin A: 725IU | Vitamin C: 1.8mg | Calcium: 161mg | Iron: 1.2mg