Ingredients
The following ingredients have 4 Servings
- 8 tablespoons (1 stick) butter
- 1 cup flour
- 5 1/2 cups Progresso™ chicken broth
- 1/2 cup dill pickle juice
- 1 cup baby dill pickles, diced
- 1 cup peeled and diced russet potatoes
- 2 cups diced carrots
- 1 1/2 teaspoons Old Bay™ Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 dash cayenne pepper
- 1 cup plain, fat-free Greek yogurt (or sour cream)
- Pita chips for serving
- Grated cheddar cheese for garnish, if desired
Instruction
- Melt butter in the microwave and whisk in flour.
- Whisk in 1/2 cup chicken broth.
- To the bowl of a slow cooker, add the remaining chicken broth and the butter-flour-broth mixture and whisk until combined. Add the pickle juice, pickles, potatoes, carrots, Old Bay™ Seasoning, salt, pepper and cayenne.
- Cover and cook 6 to 8 hours on Low setting or 4 to 6 hours on High. 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.
