Easy Slow Cooker Dill Pickle Soup

By Coppermouse

Ingredients

• 8 Tablespoons butter
• 1 cup flour
• 5 1/2 cups Progresso™ chicken broth
• 1/2 cup pickle juice
• 1 cup baby dill pickles, diced
• 1 cup russet potatoes, peeled and diced
• 2 cups carrots, diced
• 1 1/2 teaspoons Old Bay™ Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 dash cayenne pepper
• 1 cup Yoplait® Greek 100 plain yogurt (or sour cream)
• Pita chips for serving
• Grated cheddar cheese for garnish, if desired

Preparation

Step 1

Melt butter in the microwave and whisk in flour. Whisk in half the chicken broth. To the bowl of a slow cooker, add the remaining chicken broth and the butter, flour and broth mixture and whisk until combined. Add the pickle juice, pickles, potatoes, carrots, Old Bay™ Seasoning, salt, pepper and cayenne.

2. Cover and cook on low for 6 to 8 hours or high for 4 to 6 hours. Stir in the yogurt (or sour cream) and cook another 5 minutes. Serve warm with pita chips and garnish with grated cheddar cheese if desired.