Dill Pickle Soup

Ingredients

• 5 T. butter or margarine
• 5 medium carrots, shredded
• 2 large potatoes, cubed (about 2 c.)
• 3 large dill pickles, shredded
• 5 cups chicken stock
• 1 c. flour
• 1 c. sour cream
• 1/2 t. salt, or less
• 1-1/2 t. Old Bay seasoning
• 1/2 t. coarsely ground pepper
• 1/4 t. cayenne pepper
• pickle juice

Steps

1. Saute carrots in butter. Combine that with 5 cups chicken stock, and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
2. Meanwhile, whisk together flour, and sour cream in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Add Old Bay, ground pepper, and cayenne pepper. Bring to a boil, then remove from the heat. Add pickle juice. Add salt, to taste.
3. Garnish with a few pickle slices.