Dill Pickle Soup

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 8 Servings

1/2 cup butter

1 medium size onion, cut into small pieces

4 large russet potatoes, peeled and cut into cubes

2 large carrots, cut into small pieces

5 1/2 cups chicken broth

1 cup dill pickles cut into small pieces

1 cup sour cream

1/4 cup water

1/2 cup all purpose flour

1 cup dill pickle juice

1-1/2 teaspoons Old Bay seasoning - you can even make your own Homemade Old Bay Seasoning Recipe

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

1/4 teaspoon cayenne pepper

Directions

1. You will need a large soup pot. Prepare all the vegetables.

2. Cut the onion into small pieces.

3. Peel, wash and chop the potatoes into small cubes.

4. Peel the carrots and cut into small pieces.

5. Melt the butter in the soup pot, add the onions and saute until transparent and soft.

6. Add the broth and stir. Add the potatoes and carrots and stir. Bring to a boil and cook for about 10 minutes or until the potatoes and carrots are tender.

7. Add the chopped pickles stir in.

8. Make the creamy sauce next. In a small bowl stir together the sour cream and water. Add the flour a little at a time and whisk in as you add to combine with no lumps. Add, stirring the creamy mixture a little at a time into the soup. Bring to a boil for 2 minutes then turn down to simmering.

9. Add the pickle juice and stir in.

10. Add the old bay seasoning, salt and pepper and stir in. Do a taste test.

11. The soup will be very thick and creamy. Let boil for 5 minutes stirring with a spatula so it does not burn on the bottom.

12. Shut off and serve.

Garnish with dill pickle slices for added beauty.

ENJOY!

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