Dill Pickle Soup

You might think this soup will be weird or gross, but it is actually delicious. I thought it might taste a bit like drinking pickle juice, which I have done (pro tip: drinking pickle juice can help your migraine), but it tasted less like pickle juice and more like a potato soup.

It is almost like a potato salad soup.

You can get creative with it - adding celery, onions, bacon, cheese, etc.

If you like pickles, you need to try this soup.

I promise you it is not like any soup you have had before, and you should not judge it until you try it first.

Ingredients:
5-1/2 cups chicken broth
1-3/4 lbs. russet potatoes, peeled and quartered
2 cups chopped carrots, smaller dice
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon table salt **You might want to wait until after you taste it to add this because pickles are already salty.**
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
optional garnishes: sliced dill pickles, fresh dill and black pepper

Instructions:
1. 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.

2.  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. 

3.  Add pickle juice, Old Bay, salt (if needed), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

serves 8