Yield / Servings
1½ gallons
Category
SoupsIngredients
- 8 oz. butter
- 2 medium onion, halved and sliced
- 1 gallon prepared RC Hearty Foundations® Chicken or Vegetable Base
- 12 large garlic dill pickles
- 12 oz. liquid from pickle jar
- 8 oz. RC Dill Sauce, prepared
- 12 large potatoes, peeled and cut into 1/2-inch cubes
- 8 oz. all-purpose flour
- 4 cups sour cream
- Salt and black pepper
- Sugar to taste, if desired
- Chopped fresh dill for garnish, if desired
Preparation Steps
1
Melt butter in a large pot, then add onion and sauté until translucent, about 3 minutes.
2
Add broth, pickles, pickle liquid, RC Dill Sauce and potatoes.
3
Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.
4
Blend flour with sour cream.
5
Temper sour cream mixture with a little hot soup.
6
Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil.
7
Reduce heat to low and simmer 3 minutes or until slightly thickened.
8
Adjust seasoning, adding sugar if desired.
9
The soup can be left chunky or pureed to the velvety consistency of vichyssoise. Can also serve in heated bowls garnished with chopped fresh dill, if desired
10
10
Recipe from RC Fine Foods.