Ingredients
- 6 cups chicken broth
- 1 teaspoon granulated garlic powder
- 1 3/4 pounds russet potatoes (peeled and quartered)
- 1 to 2 cups chopped carrots (smaller dice)
- 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
- 1/2 cup butter
- 1 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice (from the jar)
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon salt (you may not need to add any)
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon cayenne pepper
How to Make
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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.
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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.)
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Step 3: Add pickle juice, Old Bay, salt, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
We hope you enjoy this recipe!
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