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Submitted by: Tiffany Jones from Batesville, AR
Originally shared on the web 06/14/2024

1 T. olive oil
1 onion, diced
2 T. all-purpose flour
2 14-oz. cans vegetable broth
7 potatoes, peeled and cubed
14-1/2 oz. can sliced carrots, drained
salt and pepper to taste
2 c. dill pickle juice
5 large dill pickles, chopped
1/2 c. whipping cream
Optional: spicy jalapeño-flavored cream cheese, bacon bits

Heat oil in a large soup pot over medium-high heat. Add onion and sauté until tender. Add flour; cook and stir until onion is coated. Add vegetable broth, potatoes, carrots, salt and pepper; bring to a boil. Reduce heat to medium; simmer until potatoes are fork-tender. Stir in pickle juice, pickles and cream; continue cooking until heated through. If desired, add a dollop of cream cheese to individual bowls; ladle in soup. Stir to melt the cream cheese and top with bacon bits. Makes 6 servings.