Ingredients

The following ingredients have 6 Servings
  • 2 cups thinly sliced carrots
  • 5 medium potatoes (diced small)
  • 5 cups chicken broth
  • 1/2 tsp salt
  • 1 heaping cup finely diced dill pickles (I used 6 garlic baby dills)
  • 1/2 cup pickle brine
  • 1/4 tsp cayenne pepper
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 2 cups milk

Instruction

  • In a large pot, combine carrots, potatoes and broth and bring to a boil. Reduce to medium heat and cook about 10 minutes until veg are soft.
  • Add salt, pickles, brine and cayenne and continue cooking over medium heat.
  • In a large microwave-safe bowl, melt the butter. Whisk in the flour.
  • Whisk in the milk and microwave on high for 2 minutes (*watch closely so it doesn't boil over, and be sure to use a big enough bowl for the milk to bubble up and thicken). Whisk well, and return to the microwave for another 1 minute 45 seconds on high (again, watching closely). Milk should be thickened -- if not, return to the microwave for 30 seconds-1 minute at a time until thick.
  • Stir thickened milk into the pot. Add more salt or seasonings, to taste, if desired.