Prep 20 mins
Cook 25 mins
This is a little strange sounding, but believe me, if you like pickles, you'll LOVE this!
- 3 cups chicken stock
- 2 cups potatoes (peeled, cubed)
- 2⁄3 cup pickle juice, from pickle jar
- 4 large dill pickles (grated)
- 1 cup mashed potatoes
- 1 tablespoon butter
- 1 cup sour cream
- salt & fresh ground pepper (to taste)
- Bring stock, potatoes and juice to a boil. Reduce. Simmer 10 minutes.
- Add pickles, potatoes and butter. Simmer 2 minutes.
- Stir in sour cream, salt and pepper. Heat through.
Lately I have had a craving for pickles and found this soup recipe and tried it and it is fantastic!!! I thought the nutrition information was high so I calculated to what I was using. Over all my total calorie count is 1055 for the batch (6 eight oz servings), 21.5 fat gr, 12.5 sat fat gr, 0 trans fat, 50 gr cholestrol, 4019 mg sodium, 39 carb gr & 6 gr protein = 176 calories per serving. Instead of fresh potatoes I used southern style hash browns, for mashed potatoes I used dry instant (Idahoian Four Cheese brand), and everything else is as written. This is the second time I've made it and love it!
I saw pickle soup on an episode of Diners, Drive-Ins, and Dives, and immediately thought, "I've gotta try that!" It was fabulous! I used diced hash brown potatoes and instant mashed potatoes for a quick, easy dinner. Claussen dill pickles - only the best! Thanks!
Wow, I really cant believe I like this- and I really cant believe I'm giving it 5 stars since I am so picky. It is really, really good! I halved the recipe and only used the mashed potatoes (2 c.) and reduced the pickle items to 1 very large kosher dill and 1/3 c. pickle juice. Thank you- I would make this again!!