Polish Dill Pickle Soup
By Barbara WinslowJUMP TO RECIPE
Prep time: 10 minutes
Cook time: 30 minutes
- 6 cups chicken broth
- 2 pounds potatoes, peeled and chunked
- 2 cups diced carrots
- 1 cup diced dill pickles
- 1 cup butter
- ½ cup all-purpose flour
- 1 cup sour cream
- ¼ cup water
- 2 cups dill pickle juice
- 1½ teaspoons Old Bay Seasoning
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 6 shakes Paula Deen Hot Sauce
In a large pot, combine broth, potatoes, carrots, and butter. Bring to the boil and cook until veggies are tender. Add pickles and continue to boil.
In a bowl, stir together the flour, sour cream, and water, making a paste. Whisk vigorously 2 tablespoons at a time into the soup. This may break up some of the potatoes and that’s ok. You will see little balls of flour form, but between the whisking and the boiling, all will disappear and it will become smooth and creamy. Turn heat down to simmer.
Add pickle juice, Old Bay, pepper, cayenne, and hot sauce. Simmer 5-10 minutes.