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12Ingredients
30Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. butter
- 1 medium onion (finely minced)
- 1 large carrot (grated on large holes of box grater)
- 1 cup dill pickles (sliced horizontally and then halved)
- 5 cups vegetable broth (or chicken broth if you want)
- 3 medium potato (peeled and cubed)
- 4 1/2 Tbsp. sour cream
- 1 1/2 Tbsp. flour
- 5 Tbsp. pickle juice
- 1 tsp. salt
- 1/4 tsp. pepper
- 4 Tbsp. dill (chopped)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol25mg8% |
Sodium2180mg91% |
Potassium850mg24% |
Protein5g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate59g20% |
Dietary Fiber5g20% |
Sugars28g |
Vitamin A80% |
Vitamin C60% |
Calcium8% |
Iron10% |
* 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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Reviews(3)
Carol Anne Lynch a year ago
This recipe was easy and came out beautifully. I only had low fat sour cream, but the soup was still creamy and all in all a hearty, comforting winter soup. I will make this again! However, I was a little confused with the ingredients since it called for 4 T of pickle juice , but in the directions, they only asked for 3T. Similarly with the sour cream, calling for 2 different amounts.