A surprisingly delicious combo of salty dill pickles, sweet root veggies, spicy Old Bay seasoning in a creamy soup; serve with fries!
Author:by Serena Ball, RD
Yield:6 servings 1x
2 teaspoons canola or corn oil
1 medium onion, chopped
6 cups chicken broth
2 medium red skinned potatoes, cubed
1 large (2 cups) peeled, cubed rutabagas (or parsnips, turnips or more potatoes)
1 teaspoons Old Bay seasoning
1/2 teaspoon ground black pepper
pinch of cayenne pepper
1/2 cup white (or regular) whole wheat flour
1/2 cup light sour cream
1/2 cup whole milk – or more to thin soup
1/2 cup chopped dill pickles
Garnishes: Additionally dill pickles, red onion, fresh dill or oregano
Heat oil in large soup pot; add onion and cook, stirring occasionally for 5 minutes. Pour in broth, potatoes, rutabagas, Old Bay, black pepper and cayenne pepper. Simmer for 15-20 minutes until rutabagas are tender.
In a glass measuring cup, whisk together a slurry of flour, sour cream and milk. Slowly add to soup, whisking until smooth. Add dill pickles and serve with garnishes.
SLOW COOKER INSTRUCTIONS:
Saute onions; then add everything except flour, milk, sour cream and pickles to slow cooker. Cook on high for 4 hours or low for 6-8 hours. During the last 30 minutes, whisk together flour, milk, sour cream; add to slow cooker and cook 20-30 minutes. Just before serving, stir in pickles.