Dill Pickle Soup

COOK'S NOTE: Pickle juice can greatly vary in saltiness. Taste the broth before adding salt and only add it as needed.

Dill Pickle Soup
Yield: 6 - 8 servings

8 cups chicken broth
2 1/2 pounds russet potatoes, peeled and chopped into 1/2" pieces (I used 2 giant baking potatoes.)
2 cups chopped carrots, small dice
1 1/2 cups chopped dill pickles, small dice (3-4 large dills or 20+ baby dills)
1 cup brown rice flour or all purpose flour
1 cup sour cream
2 cups dill pickle juice
1 3/4 teaspoons Old Bay seasoning
1/2 teaspoon kosher salt (only as needed)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Toppings: slivered dill pickles, fresh dill

In a large pot, combine the broth, carrots, and potatoes. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender. Add the pickles and continue to simmer. In a large mixing bowl, whisk together the sour cream and the flour to make a paste. Slowly add 1 cup of the hot broth from the pot, whisking until smooth and creamy.

Pour the cream mixture into the pot and whisk or stir until smooth. Stir in the pickle juice, Old Bay, salt, pepper, and cayenne. Cook 5 more minutes, to thicken slightly, and remove from heat. Scoop into bowls and garnish with additional pickles and/or fresh dill. Enjoy!

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