Sue's Dill Pickle Soup

I love Love LOVE dill pickles. They are so crunchy and sour and relish. So when I tasted them in soup form I nearly fell over. Thank you Sue for showing me tis recipe it is phenomenal. Enjoy people!

2 tbsp butter

2 cups chopped peeled potatoes

1 cup chopped onion

1 cup chopped carrot

1/4 tsp pepper

Saute ingredients together till starting to soften and add:

2 tbsp flour (I add flour and corn starch 1/2 each)

Add in 4 cups chicken stock (I used Campbell's - 1 box)

1/4 cup dill pickle juice

Stir until thickened and cook for about 15 minutes on low boil. Let cool and process in blender till smooth. 

Add in:

1 cup cream (I used 1/2 (18%) cream 1/2 milk)

2/3 cup grated dill pickles (about 5 med pickles)

1/4 cup chopped fresh dill

Heat through and serve. Do not boil again.

*Note: This soup tastes amazing with home made dills (do not use Kosher Dills). You can also use store bought dills but you might need to add more pickle juice and grated pickles to make the soup dill pickly enough.