Pickle Soup
If you like pickles, you'll love this thick, rich potato soup with the tangy bite from the pickles.
Calories: 242kcal
Servings:
Ingredients
- 5 ½ cups chicken broth
- 2 pounds russet potatoes peeled and quartered
- 2 cups chopped carrots small dice
- 1 cup chopped dill pickles small dice
- ¼ cup butter
- ¾ cup flour
- 1 cup plain, non-fat Greek yogurt or sour cream
- ¼ cup water
- 2 cups dill pickle juice
- 1 ½ tsp Old Bay seasoning reduce or eliminate if it's too spicy for you
- ½ tsp salt taste first, you might not need it
- ½ tsp pepper optional, taste first
- ¼ tsp red cayenne pepper optional, omit if you don't like spicy
Instructions
- In large soup pot, combine broth, potatoes, carrots, and butter. Bring to a boil and cook until potatoes are tender. Add pickles and continue to boil.
- In medium bowl, stir together flour, yogurt and water to make a paste. Vigorously whisk yogurt mixture, a bit at a time, into soup. (This will break up some of the potato which is okay. This will also thicken the soup.)
- Add pickle juice, Old Bay, and peppers. Cook 10-15 minutes more and remove from heat.
- Pickle juice varies in saltiness. Taste the soup after adding pickle juice to determine if more salt is needed.
WW Information
Pickle soup is 5 WW points per serving.
Nutrition
Calories: 242 kcalCarbohydrates: 39 gProtein: 8 gFat: 7 gSaturated Fat: 4 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 2 gTrans Fat: 0.2 gCholesterol: 20 mgSodium: 1859 mgPotassium: 679 mgFiber: 3 gSugar: 4 gVitamin A: 5598 IUVitamin C: 9 mgCalcium: 77 mgIron: 2 mg
