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Katrina Rollason: "Love this soup. Easy to make." Read More
16Ingredients
40Minutes
1120Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 1/2 cups chicken broth
- 1 3/4 lb. russet potatoes (peeled and quartered)
- 2 cups chopped carrots (smaller dice)
- 1 cup dill pickles (chopped, smaller dice ~ about 3 large whole dills)
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice
- 1 1/2 tsp. Old Bay Seasoning
- 1/2 tsp. table salt
- 1/2 tsp. ground pepper (coarsely)
- 1/4 tsp. cayenne pepper
- dill pickles (optional)
- fresh dill (optional)
- black pepper (optional)
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NutritionView More
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1120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1120Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol90mg30% |
Sodium1010mg42% |
Potassium1620mg46% |
Protein15g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate193g64% |
Dietary Fiber6g24% |
Sugars139g |
Vitamin A240% |
Vitamin C35% |
Calcium20% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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