Creamy Pickle Potato Soup

Sass Muffin

Coffee Queen ☕
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2 T butter
1 medium onion-sliced
4 c chicken stock
4 large garlic dill pickles-chopped
2/3 cup pickle juice (from jar)
4 large potatoes-peeled and cubed

2 T AP flour
1 c sour cream
salt, pepper and sugar- to taste
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Melt the butter in a large saucepan. Saute onion til soft.
Add stock, pickles, juice and potatoes.
Bring to boil, then reduce to simmer cooking until potatoes are tender.

Mix flour and sour cream in a small bowl.
Whisk in a little of the hot soup, then pour this into the saucepan and whisk -bringing soup back to a boil.
Reduce and simmer until it begins to thicken.
Add salt, pepper and a little sugar.
 
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