Dill Pickle Soup

By spend with pennies

Ingredients

3 tablespoons salted butter
1 medium yellow onion (diced)
3 ribs celery (diced)
1 medium carrot (finely diced)
2 tablespoons all-purpose flour
4 cups chicken broth
3 medium Yukon gold potatoes (about 1 pound)
1 ¼ cups finely diced dill pickles (see notes*)
½ teaspoon dried dill
1 teaspoon cornstarch (optional)
â…" cup sour cream (plus additional for garnish)
2 tablespoons fresh dill (for garnish, optional)

Prep Time10mins
Cook Time40mins
Servings4

Instructions

In a large soup pot, combine butter, onion, celery, and carrot. Cook until the onion begins to soften. Sprinkle with flour and cook 1 minute more.

Scrub and dice the potatoes.

Add the broth, potatoes, pickles, and dried dill to the soup. Bring to a boil and simmer, covered, over low heat for 30 minutes or until vegetables are tender.

Uncover and using a potato masher, mash to thicken to desired consistency. Stir in sour cream and simmer uncovered for 3 to 5 minutes more.

Garnish with additional sour cream, and fresh dill if desired.