Crockpot Dill Pickle Soup

Add some tang to your soup repertoire by introducing this dill pickle dish to your family!  

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I love dill pickles.

Not quite as much as the Duggars, but I can easily put away several pickles at one time.

We also really enjoy soup around here and since I try to make a different one each week for dinner, I like to get creative with the flavors to keep things interesting.

I thought this turned out great and G declared it one of his absolute favorites:

What You Need

1 stick butter

1 cup flour

6 cups chicken stock

2 cups dill pickle juice

1 1/2 cups diced dill pickles

2 cups mashed potatoes (you can also use cubed, raw potato, but I often freeze a bunch of mashed potatoes at one time to keep on hand for recipes, so I just went with that)

1 cup diced carrots

1 Tablespoon Old Bay Seasoning

1 teaspoon salt

1 teaspoon pepper

pinch cayenne pepper

1 cup yogurt (see how to make your own here!)

At some point, I'll take a better picture, but I didn't do a good job combining the yogurt with the soup since we were all so starving by the time I'd made it. Then I couldn't take a better photo the next day because we'd devoured the entire pot in one night! Just imagine this looking a bit creamier and not having the white globs floating around in it...

What You Do

1.  On the stove, melt the butter, then stir in the flour to make a roux. Whisk in 1/2 cup of chicken broth, then remove from heat.

2.  Add this mixture to your crockpot and stir in the rest of the chicken stock until well combined. Dump in everything else but the yogurt and cook for 4-6 hours on high or 6-8 hours on low. (You can also just make this in a pot on the stove. I bring it all to a boil and then let it simmer for 1-2 hours.)

3. Stir in the yogurt (do a better job than I did the other night -- or just ignore the yogurt globs and enjoy digging right in, like we did) and serve.

Are you a pickle fiend? I'd love to hear!  Either leave a comment below or email me at lisahealy (at) outlook (dot) com.

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