Dark's Kitchen
Serves 4-6

4 C chicken broth
4 Southern-style hash browns, small cubes, frozen
2 C carrots, finely diced
1 C onion, finely diced
3 large dill pickles, diced
1 C pickle brine
1 C sour cream, plus more for garnish
1/2 C all-purpose flour
1/2 stick (1/4 C) unsalted butter
1 tsp Old Bay seasoning
1/4 tsp cayenne
black pepper, to taste
1-2 dill pickles, sliced, garnish


Melt butter in a large stock pot, over medium heat.

Add hash browns, carrots, and onions.

Cover and allow to soften, stirring occasionally, for 5 minutes.

Add flour. Stir to combine.

Slowly pour in chicken broth and pickle brine. Add diced pickles, Old Bay, cayenne, and black pepper.

Stirring constantly, bring soup to a boil. Reduce heat and cover.

Simmer, stirring occasionally, until carrots are tender, about 10 minutes.

Remove from heat and stir in one C sour cream.

Serve topped with additional sour cream, pickle slices, and fresh dill.
Tangy Dill Pickle Potato Soup
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