February 29, 2020 | More from Appetizer, Main Dish, Soup | Tags: comfort food, Dill Pickle Soup, Dill pickles, Just In The Kitchen, Justine Maldonado, old fashioned recipes, Polish Recipes, Potato soup, Potatoes, Winter Dinner

Dill Pickle Soup

• 8 Cups Chicken Stock
• 5 pounds potatoes, cubed 1/2 inch
• 2 Carrots, diced fine (French call it brunoise)
• 1//4 onion, grated with juice
• 4 large dill pickles, shredded on a box grater
• 2 cups dill pickle juice
• 3/4 cup flour
• 1 cup water
• 1 1/2 sour cream
• salt and pepper to taste

1. In a large, heavy stock pot put potatoes, carrots, onions, chicken stock, salt and pepper. Boil on medium high for 15 minutes
2. In a separate boil whisk flour, water and sour cream until smooth and add to your soup after it has cooked for 15 minutes, stirring constantly. Once soup has thickened, which should be about minute, add in the pickles and pickle juice. At this point taste your soup and see if it needs more salt. Depending on the pickle juice is dependent how much salt you add. Do it to your taste
3. Cover and boil for 15 minutes over medium low heat, stirring occasionally. Voila! You have soup.