After discussing this recipe on-air I was charged with making it. I basically followed the recipe that has gone viral but made a few changes as I was going. In the end, you get something that resembles a potato chowder with dill flavoring. My fiancé Christina rightfully identified the soup would be much improved with some bacon or ham…have fun!

 

Makes 6-8 Bowls

 

3 cups Chicken Broth

1 pound russet potatoes, peeled and diced

2 cups chopped celery and carrots

1 cup chopped dill pickles

¼ cup unsalted butter

¼ cup flour

½ cup fat free sour cream

1/8 cup water

1 cup dill pickle juice

1 teaspoon Cajun seasoning

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

 

• In a medium bowl, stir together flour, sour cream, and water, making a paste. Set aside.

• Over medium high heat melt butter in a large saucepan

• Add Celery, carrots and potatoes. Saute for 5 minutes

• Add broth and bring to a boil. Boil for 10-12 minutes, making potatoes tender

• Add pickles and stir

• Using a whisk, add sour cream paste, 2 tablespoons at a time into boiling soup.

• Add pickle juice, seasoning and pepper. Stir to mix, simmer for 5 minutes and serve