Pickle Soup

December 24, 2014

This soup is for those who love dill pickles, because it basically tastes like you are eating a pickle but in soup form.

5 1/2 cups low sodium chicken broth
1 3/4 pounds russet potatoes peeled and quartered
2 cups diced carrots, small dice
1 cup (about 3-4 spears) diced dill pickles, small dice
1/2 cup unsalted butter
1 cup all purpose flour
1 cup light sour cream
1/4 cup water
2 cups dill pickle juice (from the jar of pickles)
1 bay leaf
2 teaspoons ground black pepper
1 teaspoons paprika
1/2 teaspoon dry mustard
pinch ground nutmeg
pinch ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper

In a large pot combine the chicken broth, potatoes, carrots and butter. Bring to a boil and cook until potatoes are tender, about 10-20 minutes. Add pickles and turn heat down to low and simmer. While soup...
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Nutritions

Calories
317

Sodium
710mg
29% DV

Fat
18g
28% DV

Protein
6g
13% DV

Carbs
41g
14% DV

Fiber
6g
24% DV

Lunch