Slow Cooker Dill Pickle Soup
The tanginess of the pickles makes this rich and creamy soup a pickle lover's dream.
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 243kcal
- 1 onion chopped
- 2 medium carrots sliced
- 2 stalks celery thinly sliced
- 1 ½ cup chopped dill pickles with ⅓ cup of their juice
- 1.5 pounds baby potatoes quartered
- 6 cups chicken stock
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup milk
- 5 tablespoons sour cream
- 2 tablespoons flour
- Parsley to garnish
To your slow cooker, add in the onion, carrots, celery, pickles and potatoes.
Sprinkle the veggies with the sugar, salt and pepper.
Pour in the chicken stock.
Cook on low for 4-6 hours until the potatoes are tender.
In a small bowl whisk together the milk, sour cream and flour.
Stir the sour cream mixture into the soup.
Garnish with parsley and serve!
Serving: 6servings | Calories: 243kcal | Carbohydrates: 38g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 1053mg | Potassium: 915mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3575IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 2mg