This zesty slow cooker dill pickle soup is made with chunks of potatoes, carrots, celery, and of course dill pickles! Cooked low and slow in the crockpot in a thick and creamy broth, this hearty comfort soup is definitely worthy of the hype!
To the basin of a 6 quart slow cooker, add the chopped onion, carrots, celery, pickles, and potatoes.
Sprinkle the veggies with the sugar, salt and pepper.
Pour in the chicken stock.
Cover and cook on LOW for 4-6 hours or until the potatoes are tender.
In a small bowl whisk together the milk, sour cream and flour.
Stir the sour cream mixture into the soup.
Garnish with parsley and serve!
Notes
You can add minced garlic or diced jalapenos for a kick.I recommend dill pickles or a spicy pickle.Store leftovers covered in the fridge for up to 3 days.