In a large pot, combine broth, potatoes, carrots and butter.
Bring to a boil and cook until the potatoes are tender.
Add pickles and continue to boil.
In a medium bowl, stir together flour, sour cream and water, making a paste.
Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
Add pickle juice, Old Bay, salt (*see below), pepper and cayenne.
Cook 5 more minutes and remove from heat.
Serve immediately. Serve with good crusty bread.
*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8198g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10184 (61%)|
|Amt Per Serving||% DV|
|Total Fat 1131.5g||1509 %|
|Saturated Fat 362.5g||1813 %|
|Monounsaturated Fat 451.1g|
|Polyunsanturated Fat 223.3g|
|Cholesterol 5371.5mg||1653 %|
|Sodium 5017.6mg||173 %|
|Potassium 17267.4mg||454 %|
|Total Carbohydrate 270.9g||80 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 249.6g|
|Protein 1293.3g||1848 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 16740
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