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Ingredients
Scale
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, thinly sliced
- 1 ½ cups chopped dill pickles, plus ⅓ cup pickle juice
- 1.5 pounds baby potatoes, quartered
- 6 cups chicken stock
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup milk
- 5 tablespoons sour cream
- 2 tablespoons all-purpose flour
- Fresh parsley for garnish
Instructions
- Combine chopped onion, sliced carrots, thinly sliced celery, chopped dill pickles, pickle juice, and quartered baby potatoes in the slow cooker.
- Add sugar, salt, and pepper to enhance flavors.
- Pour in chicken stock to submerge ingredients.
- Set slow cooker on low for 4 to 6 hours until baby potatoes are tender.
- Whisk milk, sour cream, and flour together in a separate bowl until smooth.
- Stir in creamy mixture into soup after cooking is complete.
- Serve in bowls garnished with fresh parsley.
Notes
Choose whole dill pickles for vibrant flavor; avoid sliced pickles for best results.
Adjust pickle juice amount based on personal taste preference.
Cut potatoes evenly for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 3
- Sodium: 700
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 6
- Cholesterol: 25