1 small onion chopped

2 medium carrots sliced

2 stalks celery thinly sliced

1 ½ cup chopped dill pickles + ⅓ cup pickle juice

1.5 pounds of baby potatoes quartered

1 tablespoon sugar

1 teaspoon salt

1 teaspoon pepper

6 cups chicken stock

½ cup milk

5 tablespoons sour cream

2 tablespoons flour

parsley for garnish

To the basin of a 6-quart slow cooker, add the chopped onion, carrots, celery, pickles, and potatoes.

Sprinkle the veggies with the sugar, salt, and pepper.

Pour in the chicken stock.

Cover and cook on LOW for 4-6 hours or until the potatoes are tender.

In a small bowl whisk together the milk, sour cream, and flour.

Stir the sour cream mixture into the soup.

Garnish with parsley and serve!

*adapted from https://www.persnicketyplates.com/