This soup is delightful. It's creamy and thick & really more like a chowder than a soup. It has great flavour, fantastic texture and it's hearty...perfect for a cold day. Plus, this makes A LOT of soup, so you can put it in containers and freeze it for whenever you need a quick lunch/dinner. Also, if you use vegetable broth, it is 100% vegetarian!
Dill Pickle Soup
Also seen on RunningtoBake
Ingredients5 1/2 cups chicken broth
8 red potatoes ( peeled and quartered )
2 cups carrots ( chopped into small pieces )
1/2 cup unsalted butter
1 cup dill pickles ( chopped into small pieces )
1 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickles ( juice )
1/2 teaspoon salt
1/2 teaspoon ground black pepper ( fresh )
1/4 teaspoon cayenne pepper
DirectionsIn a large pot, add the chicken broth, potatoes, carrots and butter. Bring to a boil and let cook until the potatoes are nice and soft. Add your pickles and turn the heat down and let simmer.
In a medium bowl, stir together the flour, sour cream and water with a wooden spoon. Continue to mix until a nice paste is made. Next, using a whisk, mix 2 tbsp of the mixture into the soup. As you're stirring in the paste, break up the potatos with your whisk. At this point they'll be soft enough for you to do that.
Add the pickle juice. I found that I got the 2 cups out of a large jar of pickles, but you might want to have 2 jars on hand JUST in case! Add the salt, pepper and cayenne pepper and stir the soup some more with your whisk. You want there to be some potato chunks, so stir until you feel the soup is where you want it to be! If you want it to be completely blended, you could take a hand mixer to it, but I really like finding surprise chunks of potato and pickle in there while I'm eating the soup!
Remove from heat and serve! Add a few sliced pickles on top (as shown below) for added taste & flourish!
You'll have plenty extra, so I put the soup in individual sized containers for quick meals!
Adapted from http://noblepig.com/2013/03/dill-pickle-soup/