August 27, 2022
INGREDIENTS & METHOD
6 cups chicken broth
3-5 potatoes, peeled and quartered
2 cups chopped carrots, smaller dice
1 cup chopped dill or half-sour pickles
1 stick unsalted butter (8 tablespoons)
1/2 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill or half-sour pickle juice
1 ½ teaspoons Old Bay seasoning
½ teaspoon table salt
½ teaspoon coarsely ground pepper
¼ teaspoon cayenne pepper
sliced dill pickles, fresh dill, and black pepper for garnish
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 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, pepper, and cayenne. Cook 5 more minutes and remove from heat.
Taste for salt and seasonings, and serve immediately.