Dill Pickle Soup

Dill Pickle Soup

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

Instructions

• during a giant pot, mix broth, potatoes, carrots and butter. arouse a boil and cook till the potatoes square measure tender. Add pickles and still boil.

• during a medium bowl, stir along flour, soured cream and water, creating a paste. smartly whisk soured cream mixture (2 Tablespoons at a time) into soup. (This also will divide a number of your potatoes that is okay. you would possibly see some initial very little balls of flour type, however between the whisking and boiling all can disappear. do not panic.)

• Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook five a lot of minutes and take away from heat. Serve right away.

• *All pickle juice isn't created equal. Some is saltier than others. style your soup once adding the pickle juice and final seasonings. It's potential you may not want any salt or would like a lot of or less.