I’ve partnered with PADERNO to take dill pickles to the next level of comfort food. Perfect for any pickle lover. An addictive bowl of tangy tartness with creamy potatoes that comes together with minimal effort using the PADERNO 6-Quart Programmable Slow Cooker.

Dill Pickle Soup

• 8 cups (1800 ml) chicken broth

• 6-8 dill pickles purees, plus one additional pickle for garnish, sliced

• 4 large potatoes, peeled and diced small

• 1 cup pickle juice

• 1 large onion, diced

• 4 garlic cloves, minced

• Fresh dill for garnish

• ¼ cup butter

• ¼ cup flour

• ½ cup milk

• ½ cup sour cream

• Salt and pepper to taste

Puree dill pickles and set aside. Sauté onions and butter in a pan until onions are translucent; add garlic and sauté for another minute. Add flour and stir until cooked through.

Transfer onion mixture to crockpot. Add chicken stock, pureed pickles, pickle juice, potatoes, and simmer on low for 4-6 hours. During the last 30 minutes of cooking, combine milk and sour cream in a bowl. Slowly add a cup of the soup, ¼ cup at a time until the mixture is warm. Add milk/sour cream mixture back to the crockpot and bring to temperature, but not to a boil. Serve and garnish with fresh dill and pickle slices.