A traditional potato soup gets a flavour boost from chopped dill pickles and pickle brine. I dare you to try it! You might be surprised how good it is!
1heaping cup finely diced dill picklesI used 6 garlic baby dills
1/2cuppickle brine
1/4tspcayenne pepper
1/4cupbutter or margarine
1/4cupflour
2cupsmilk
Instructions
In a large pot, combine carrots, potatoes and broth and bring to a boil. Reduce to medium heat and cook about 10 minutes until veg are soft.
Add salt, pickles, brine and cayenne and continue cooking over medium heat.
In a large microwave-safe bowl, melt the butter. Whisk in the flour.
Whisk in the milk and microwave on high for 2 minutes (*watch closely so it doesn't boil over, and be sure to use a big enough bowl for the milk to bubble up and thicken). Whisk well, and return to the microwave for another 1 minute 45 seconds on high (again, watching closely). Milk should be thickened -- if not, return to the microwave for 30 seconds-1 minute at a time until thick.
Stir thickened milk into the pot. Add more salt or seasonings, to taste, if desired.