Total Time
Prep 15 mins
Cook 30 mins

posted for my daughter

Ingredients Nutrition


  1. In a large saucepan or soup pot, combine the stock, carrots, potatoes and celery.
  2. Cover and cook over low heat until the potatoes are just soft, about 10-12 minutes; do not overcook.
  3. Add the pickles; continue cooking for 15 minutes.
  4. In a small bowl, beat the milk and flour until smooth; stir a little of the hot soup into the milk mixture.
  5. Mix until smooth and add to the soup pot, stirring until well combined.
  6. Bring the soup to a boil, stirring frequently until slightly thickened; remove from the heat.
  7. In another small bowl, beat the egg with the sour cream until smooth.
  8. Pour a small amount of the hot soup into the egg mixture and mix thoroughly; add the mixture to the soup pot and stir until smooth.
Most Helpful

4 5

I made this today for my daughter who loves dill pickles. She was a big fan! It was easy to make
and inexpensive.