Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Nutrition per serving
Calories734.1 kcal (37%)
Total Fat31.5 g (45%)
Carbs89.1 g (34%)
Sugars41.7 g (46%)
Protein25.8 g (52%)
Sodium9324.8 mg (466%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
8 cupschicken broth
or vegetable
onion
chopped
1 tablespoonbutter
or oil
carrots
Shredded or chopped, coarsely grated
frozen potatoes
Cubed, I like the square hash browns or Southern style
1 cupcelery
thinly sliced
5dill pickles
polish, chopped fine
⅓ cupdill pickle juice
depending on your taste
½ cupmilk
2 tablespoonsflour
5 tablespoonssour cream
salt
pepper
1 tablespoonsugar
mixed vegetables
corn , peas , carrots " avoid green beans ")
½ teaspoonfresh parsley
finely chopped, optional
½ teaspoonfresh dill
finely chopped, optional
Instructions
Step 1
Directions
Step 2
In a pan, sauté onion, celery and carrots.
Step 3
In a Crock-Pot or slow cooker, add chicken or vegetable broth, dill pickle juice, chopped dill pickles, cubed potatoes, onions, celery and carrots. Add salt and pepper as well as sugar to taste.
Step 4
Cook in Crock-Pot approximately 4 hours until all vegetables are soft.
Step 5
In a small bowl, beat milk, sour cream and flour until smooth. Stir in a small amount of the hot soup (to temper). Add remaining slowly into the soup and stir until smooth.
Step 6
Keep soup warm but DO NOT BOIL (the soup will curdle).
Step 7
Garnish with parsley and dill (optional).
Notes
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