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:

  1. In a large pot, combine broth, potatoes, carrots and butter
  2. Bring to a boil and cook until the potatoes are tender
  3. Add pickles and continue to boil
  4. In a medium bowl, stir together flour, sour cream and water, making a paste
  5. 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!
  6. Add pickle juice, salt, pepper and if using, cayenne
  7. Cook 5 more minutes and remove from heat
  8. Serve immediately with, if desired, sliced dill pickles, fresh dill and black pepper