Kosher salt and freshly cracked black pepperto taste
dill pickle slices(optional)
fresh dillto taste (optional)
black pepperto taste (optional)
In a large pot, combine broth, 1 ½ cups of water, potatoes, carrots and butter. Bring to a boil over medium-high heat. When the pot comes to a boil, reduce the temperature to medium; continue to cook until the potatoes are tender. Add pickles and continue to boil.
In a medium bowl, stir together flour, sour cream and ¼ cup of water, to make a paste. Vigorously whisk sour cream mixture a few tablespoons at a time into soup.
The whisking will help to break up some of the potatoes. Don’t freak out if you start to see little clumps of flour, keep whisking; between the whisking and boiling, they will disappear.
Next, add in the pickle juice, Old Bay seasoning, and cayenne pepper.
If the soup seems too thick after adding the pickle juice, add ¼ cup water at a time until it gets to the desired consistency (you may not need the extra water)
At this point, you will want to taste it to see if it needs any additional salt and pepper. Pickle juice can be very salty, so you may not need any. The potatoes can withstand a lot of salt, but you don’t want to over salt the soup. Let your taste buds be the judge.
Cook 5 more minutes and remove from heat. Serve immediately.
BE CAREFUL WITH THE SALT! Always taste before seasoning!Reheats well, but you made need to add a little water to help loosen it up.Recipe adapted for Meatless Monday from NoblePig.com
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