Recipe courtesy of Ted Wietrzykowski
Episode: Old to New
Save Recipe Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil. 

Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Squash Soup

Recipe courtesy of Alton Brown

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Potato Leek Soup

Recipe courtesy of Robert Irvine

Perfect Potato Soup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories