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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.91 Kcal (1138 kJ) | ||
| Calories from fat | 127.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 22% | |
|---|---|---|---|
| Cholesterol | 29.14mg | 10% | |
| Sodium | 925.96mg | 39% | |
| Potassium | 380.38mg | 8% | |
| Total Carbs | 32.63g | 11% | |
| Sugars | 3.74g | 15% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.5mg | 8% | |
| Calcium | 141.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 143.72 Kcal (602 kJ) | ||
| Calories from fat | 67.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 22% | |
|---|---|---|---|
| Cholesterol | 15.4mg | 10% | |
| Sodium | 489.41mg | 39% | |
| Potassium | 201.05mg | 8% | |
| Total Carbs | 17.24g | 11% | |
| Sugars | 1.98g | 15% | |
| Dietary Fiber | 2.49g | 19% | |
| Protein | 2.73g | 10% | |
| Vitamin C | 2mg | 6% | |
| Vitamin A | 0.4mg | 27% | |
| Iron | 0.8mg | 8% | |
| Calcium | 74.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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