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Putting pickles in soup may sound weird but once you try it you can’t stop eating it. It is a nice blend of creamy and tangy.
Peel and finely dice the onion. Heat the oil and butter in a stockpot over medium heat and add the onions. Cook until translucent, about 4 or 5 minutes. Add water, broth, pickle juice and turn heat to high and bring to a boil.
While the liquid is heating up, peel and roughly dice potatoes, shred the pickles, peel and finely dice the carrot, finely slice the celery. Once liquid is boiling, add the vegetables, pickles, salt, and pepper. Cook until the potatoes are tender, about 15 minutes.
While the vegetables are cooking, whisk together the sour cream and the flour in a bowl. Scoop about 1/2 cup of the liquid from the stockpot and pour it slowly into the sour cream while you whisk. Repeat this 2 more times to temper the cream so it doesn’t curdle when you add it to the soup. When the potatoes are tender, reduce heat to medium and add the sour cream mixture to the stockpot and stir until you have a nice creamy soup. Cook about 5 minutes to thicken the soup and heat it through.
Serve immediately. It is traditional to garnish with a dollop of sour cream and a sprinkling of fresh chopped dill and serve with plenty of crusty rye bread.
This soup can also be pureed like a potato leek soup if you prefer. To do that I would leave out the carrot and the celery. Once the potatoes are cooked through, cool the soup in small batches over an ice bath. Once cool, run each batch through the blender and return to the pot to be heated up again.
You can control how sour the soup is by adding or reducing the amount of pickle juice and pickles you add. Also, if you want to make this more of a main course, you can always add torn kale leaves and diced kielbasa during the last half of the cooking time.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!