Pickle Soup

I once hired an admin assistant because he made good cookies.  Turns out, he would also always remember his security badge (helpful because I didn’t) and he gave me the recipe for pickle soup. 

A shout out to Paul for providing me with the recipe for my favorite comfort food, and one of the only things I can make from scratch, out of my head.  Note that I change the number of pickles and potato depending on who is eating – just me, more pickles, Phil, more potato.


Peel and cut potatoes into large diced chunks. Put them in boiling water.

Melt 2 Tablespoons butter in a saucepan.

Cut some pickles (3 to 5 depending on your taste) into small chunks.  Flour the pickles and fry them in the butter.  When the flour is cooked, add 3 cups beef broth, and 1 cup pickle juice.  Whisk in 1 cup sour cream (or more if you want it creamier).  Once the sour cream is incorporated, move the cooked potatoes into the broth and let cook for 5 to 10 minutes. 

Cool.  Eat.  Even better on day 2.

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