Dill Pickle Soup
A comforting soup made with commercially jarred dill pickles that are slightly past expiration but still safe to eat.
15
Prep Time (min)
30
Cook Time (min)
45
Total Time (min)
6
Servings
Ingredients
- 5 cups chicken broth
- 1 lb potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3/4 cup sliced commercially jarred dill pickles
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Difficulty:Easy
Tags:
soupcomfort food
Instructions
1
In a large pot, melt the butter over medium heat.
2
Add the onion, carrots, and celery. Sauté until the vegetables are tender.
3
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4
Slowly pour in the chicken broth while stirring to prevent lumps.
5
Add the potatoes and dill pickles to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are cooked through.
6
Stir in the heavy cream and chopped dill. Season with salt and pepper to taste.
7
Serve hot and enjoy!