Serves: 8

  • 4 Tbsp. butter
  • 1 small onion, finely chopped
  • 4 Tbsp. all-purpose flour
  • ¼ cup milk
  • ¼ cup brine from the pickle jar
  • 4 cups chicken broth
  • 1 all-purpose potato, peeled and diced
  • ½ tsp. curry powder
  • 8 Vlasic® Farmers Garden® Kosher Dill Spears, chopped
  • 1 cup sour cream
  • Fresh dill, snipped


  1. Melt butter over medium heat in large saucepot and cook onion, stirring occasionally, 5 minutes or until tender. Stir in flour and cook, stirring constantly, 2 minutes or until starting to brown. Stir in milk and cook until thickened and blended well.
  2. Add pickle brine and broth and cook, whisking constantly, 2 minutes or until starting to thicken. Stir in remaining ingredients and bring to a boil over medium-high heat.
  3. Reduce heat to low and simmer 20 minutes or until potato is tender and soup has thickened.
  4. Serve in bowl, dolloped with sour cream and garnished, if desired, with diced vegetables from the pickle jar. Sprinkle with fresh dill.