Creamy Dill Pickle Potato Soup
Servings
Prep Time
Cook Time
Ready In
Recipe: #22574
January 17, 2016
"For those who love dill pickles, this is a must-make! 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."
Ingredients
Nutritional
- Serving Size: 1 (541.7 g)
- Calories 402.1
- Total Fat - 21.7 g
- Saturated Fat - 13.2 g
- Cholesterol - 54.1 mg
- Sodium - 1946.9 mg
- Total Carbohydrate - 44.3 g
- Dietary Fiber - 5.3 g
- Sugars - 4 g
- Protein - 9.2 g
- Calcium - 124.7 mg
- Iron - 1.8 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.2 mg
Step 1
In a large pot, combine broth, , garlic powder, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
Step 2
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.)
Step 3
Add pickle juice, Old Bay, salt, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
Tips & Variations
No special items needed.
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