Description
Courtesy of the Fountain on Locust
Ingredients
Scale
8 cups natural or high quality prepared chicken broth
8 cups diced potatoes
7 crushed dill pickles
1 cup sour cream
1 cup milk
dill for garnish
Instructions
Simmer potatoes in broth for 15 minutes
Add crushed dill pickles, simmer for 5 more minutes
Use immersion blender to puree, leaving some chunks of potatoes
Mix sour cream and milk together in separate bowl
Slowly add about a cup of the soup mixture to the sour cream mixture to temper
Add tempered sour cream to soup
Taste before serving
Garnish with a dollop of sour cream
