Back in January 2011, we ran this recipe along with a couple of others to wind up National Soup Month that year. Now, due to popular demand, here it is again, but this time, we’re just starting the month!
Kathi, one of our Customer Service Representatives contributed this lip-smacking soup. And although it may sound a little odd, the combination of the potato and the tangy pickle really do balance each other well, underpinned by the rich chicken stock.Print
- 6 cups chicken stock
- 4 large dill pickles, shredded
- 1/2 cup pickle juice from pickle jar
- 2 1/2 cups thinly sliced potatoes
- 2 T. instant dissolve flour
- 1 cup milk
- 2 T. butter, softened
- In a large saucepan or pot, combine stock, pickles, juice and potatoes. Bring to a boil, reduce heat and cover. Cook over low heat until potatoes are tender (10 minutes or so).
- Add flour, milk and butter; return soup to a boil and remove from heat. Return pot to the stove and heat through without boiling. Add salt and pepper to taste. Serve garnished with fresh dill, sour cream and/or real bacon bits or crumbled bacon.
Serve with potato rolls, hearty wheat bread or rolls or piping hot buttermilk biscuits.
Keywords: soups, pickles
Did you make Cheater Chicken Broth last Friday? Then you know you can easily whip up 6 cups for this recipe if you prefer homemade to store-bought stock.
Have a unique soup recipe? Send it along. We’d love to see it. Email to firstname.lastname@example.org.