This is the recipe I used:
noblepig.com/d...
The ingredients I used:
6 cups water
6 teaspoons “Better Than Bouillon”
roasted chicken base
6 Russet potatoes
Just under 2 cups diced carrots
Just under 1 cup chopped dill pickles
6 tablespoons unsalted butter
2 cups dill pickle juice
1.5 teaspoons Old Bay seasoning
Salt & pepper to taste (I didn’t need salt)
A few shakes of cayenne
Sour cream thickener:
1/2 cup all-purpose flour
1 cup sour cream
1/4 cup water
Directions:
Mix chicken base into water, bring to a boil.
Add potatoes and carrots to broth
Boil until potatoes are tender
While potatoes boil, make sour cream thicker:
Mix water, flour and sour cream in a bowl.
When potatoes are ready, whisk sour cream mix
in by the spoonful. Whisk constantly and vigorously while soup is still boiling. Whisking will help with any clumps.
Add pickle juice and seasonings
Enjoy!
I hope you enjoyed this video! Mad props to people who film cooking videos because this was so much more difficult than I anticipated. :D
xx thank you for watching.
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