Ingredients:
- 5-1/2 C chicken broth
- 1-3/4 lbs russet potatoes – peeled and quartered
- 2 C chopped carrots – smaller dice
- 1 C chopped dill pickles – smaller dice ~ about 3 large whole dills
- 1/2 C unsalted butter
- 1/2 C flour
- 1 C sour cream
- 1/4 C water
- 2 C dill pickle juice*
- 1/2 tsp salt
- 1/2 tsp coarsely ground pepper
- 1/4 tsp cayenne pepper – optional
Directions:
- 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 boil
- In a medium bowl, stir together flour, sour cream and water, making a paste
- Vigorously whisk sour cream mixture (2 Tbsp 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, salt, pepper and if using, cayenne
- Cook 5 more minutes and remove from heat
- Serve immediately with, if desired, sliced dill pickles, fresh dill and black pepper