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Slow cooker pickle soup

Creamy, filling comfort food with a delicious dill pickle tang. This simple Crockpot soup is perfect for pickle lovers with its hearty chunks of potatoes, carrots, celery and chopped dill pickles.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium yellow onion chopped
  • 2 medium carrots peeled and sliced
  • 2 stalks celery thinly sliced
  • 1.5 cup chopped dill pickles plus 0.33 cup of the pickle juice
  • 1.5 lb baby potatoes quartered
  • 6 cups chicken broth
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 0.5 cup milk
  • 5 tablespoons sour cream
  • 2 tablespoons all-purpose flour
  • 0.25 cup fresh parsley chopped, for garnish

Method
 

Preparation Steps
  1. Add onions, carrots, celery, pickles, and potatoes to the slow cooker.
  2. Sprinkle with sugar, salt and pepper.
  3. Add chicken broth and reserved pickle juice.
  4. Cover and cook on LOW heat for 4 to 6 hours, until potatoes are tender.
  5. In a small bowl, whisk together the milk, sour cream and all-purpose flour.
  6. Add milk mixture to soup and stir to combine.
  7. Garnish with fresh parsley and serve hot.

Notes

For an extra creamy soup, you can mash a portion of the potatoes before adding the milk mixture.