Dill Pickle Soup

Place a soup pot on the stove over medium-high heat. Add butter and let that melt down. Toss in carrots, leeks, jalapeno, and potatoes. Stir for about 3–5 minutes.

Add chicken stock and bring to a boil. Once boiling, reduce heat and bring to a simmer. Check on your potatoes from time to time. Once they are knife-tender, add pickle juice, pickles, Old Bay, salt, and pepper. Stir.

In a small bowl, add water, sour cream, and flour. Whisk until smooth. This will be a thickening agent for the soup, plus it gives a bit of great, mild sourness from the sour cream.

After a few minutes, take your whisk and the sour cream mixture, and slowly begin whisking it into the soup. Keep whisking throughout the process. Once all of the sour cream mixture is in the pot, whisk again, then cover and continue to cook for about 5 minutes.

Now you are ready to serve. Ladle into your soup bowl, or cup, and dig in.

What were these Polish folks thinking? I’ll tell you what, they were thinking that this bowl of soup would be nothing but delicious. Again, at first glance you think it is vegetable soup, but when you bring the soup spoon closer, you get that mild dill pickle aroma, and the subtle taste when enjoying the soup. My daughter, who can’t stand pickles, finished her bowl of soup. I was surprised, and after her first or second bite, she asked, “Are there pickles in this?” I said yes. She kept her face down, her bread dunked, and kept at it.