Easy Slow-Cooker Dill Pickle Soup

• Produce

  • 2 cups Carrots
  • 1 cup Russet potatoes

• Canned Goods

  • 5 1/2 cups Progresso chicken broth

• Condiments

  • 1 cup Baby dill pickles
  • 1/2 cup Pickle, juice

• Baking & Spices

  • 1 dash Cayenne pepper
  • 1 cup Flour
  • 1 1/2 tsp Old bay seasoning
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 Pita chips

• Dairy

  • 8 tbsp Butter
  • 1 Cheddar cheese, grated

• Other

  • 1 cup Yoplait® greek 100 plain yogurt (or sour cream

Found on tablespoon.com

Description

Ingredients

• 8 tablespoons (1 stick) butter
• 1 cup flour
• 5 1/2 cups Progresso™ chicken broth
• 1/2 cup dill pickle juice
• 1 cup baby dill pickles, diced
• 1 cup peeled and diced russet potatoes
• 2 cups diced carrots
• 1 1/2 teaspoons Old Bay™ Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 dash cayenne pepper
• 1 cup plain, fat-free Greek yogurt (or sour cream)
• Pita chips for serving
• Grated cheddar cheese for garnish, if desired

Directions

• 1 Melt butter in the microwave and whisk in flour.
• 2 Whisk in 1/2 cup chicken broth.
• 3 To the bowl of a slow cooker, add the remaining chicken broth and the butter-flour-broth mixture and whisk until combined. Add the pickle juice, pickles, potatoes, carrots, Old Bay™ Seasoning, salt, pepper and cayenne.
• 4 Cover and cook 6 to 8 hours on Low setting or 4 to 6 hours on High. Stir in the yogurt (or sour cream) and cook another 5 minutes.
• 5 Serve warm with pita chips and garnish with grated cheddar cheese if desired.

Nutrition