Barefeet in the Kitchen · by Mary Younkin★ 3.7 (6)
Dill Pickle Soup
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 19%
CARBS 58G68% OF CAL
7G FIBER0G ADDED6G INTRINSIC45G OTHER6G TOTAL SUGAR
FAT 8G21% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy dill pickle soup with potatoes, carrots, and Old Bay seasoning in a chicken broth base, finished with sour cream. Savory and warming.
mainamericansoup🍲 stockpot
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 cups chicken broth
- 2½ pounds russet potatoes (peeled and chopped into 1/2" pieces (I used 2 giant baking potatoes.))
- 2 cups chopped carrots (small dice)
- 1½ cups chopped dill pickles (small dice (3-4 large dills or 20+ baby dills))
- 1 cup all-purpose flour*
- 1 cup sour cream
- 2 cups dill pickle juice
- 1¾ teaspoons Old Bay seasoning
- ½ teaspoon kosher salt (only as needed)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- Toppings: slivered dill pickles (fresh dill)
- 1 cup brown rice flour
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 19%
CARBS 58G68% OF CAL
7G FIBER0G ADDED6G INTRINSIC45G OTHER6G TOTAL SUGAR
FAT 8G21% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1667mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1012mg
- Calcium
- 108mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1667MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.