Oh my goodness. THIS. SOUP. I’m completely addicted. I just couldn’t stop eating it. It’s the perfect amount of sour and savory and the thickness is just right. I’m just in love with it. The kind of love where you want to eat it for dinner and breakfast. I know you get me.
- 5-1/2 cups chicken broth*
- 1-3/4 pounds russet potatoes, peeled and quartered
- 2 cups (360) chopped carrots (smaller dice)
- 1 cup (200g) chopped dill pickles (smaller dice ~ about 3 large whole dills)
- 1/2 cup unsalted butter
- 1 cup (200g) all-purpose flour
- 1 cup (250g) sour cream
- 1/4 cup water
- 2 cups dill pickle juice*
- 1-1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon table salt
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon cayenne pepper
- sliced dill pickles
- fresh dill
- black pepper
- In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender.
- Add pickles and continue to simmer.
- 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.)
- Add pickle juice, Old Bay, salt (*see below), pepper and cayenne.
- Cook 5 more minutes and remove from heat.
- Serve immediately.
*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.
Serve with crusty bread and serve as a complete meal, it’s very filling.
I chopped the carrots and potatoes in my Vitamix using the chicken broth for the chopping liquid. The carrots tinted the stock making the soup a richer color. Chopping the potatoes in the Vitamix and using the stock/water in the soup made it a little thicker than normal.