Dill Pickle Soup

5 ½ cupsChicken broth
1 ¾ poundsRusset potatoes, peeled and quartered
2 cupsSliced carrots
1 cup, plus more slices for garnishProper's Pickle Dill Pickle Slices, chopped *
½ cupUnsalted butter
½ cupAlll-purpose flour
¼ cupWater
1 cup (or to taste)Dill pickle juice
1 ½ teaspoonsOld Bay seasoning
½ teaspoon (or to taste)Salt
½ teaspoonCoarsely ground black pepper
¼ teaspoonCayenne pepper, optional
Proper's Pickle Slices
Fresh dill


In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add chopped pickles when potatoes are almost done.

Remove soup from heat.

In a medium bowl, stir together flour, sour cream and water, making a paste.

Vigorously whisk 2 Tablespoons at a time of the sour cream mixture into soup.

Check the seasoning for saltiness and adjust salt measurement if needed.

Add pickle juice, Old Bay, salt, pepper and cayenne.

Cook 5 more minutes and remove from heat.

Serve immediately. Serves 6 - 8.

" If you like spice, use Proper's Pickle Slices with Habanero Chili.

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