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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


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