Slow Cooker Dill Pickle Soup
The tanginess of the pickles makes this rich and creamy soup a pickle lover's dream.
Servings: 6 servings
Calories: 243kcal
Ingredients
- 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
Instructions
- To your slow cooker, add in the onion, carrots, celery, pickles and potatoes.1 onion, 2 medium carrots, 2 stalks celery, 1 ½ cup chopped dill pickles with ⅓ cup of their juice, 1.5 pounds baby potatoes
- Sprinkle the veggies with the sugar, salt and pepper.1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon pepper
- Pour in the chicken stock.6 cups 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.1/2 cup milk, 5 tablespoons sour cream, 2 tablespoons flour
- Stir the sour cream mixture into the soup.
- Garnish with parsley and serve!Parsley to garnish
Nutrition
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