My girlfriend was telling about this soup and I just could not believe it would taste good. I made it with my 6 year old son who eats nothing and I figured if he helped me make it (which it is super easy), he would eat it. Well, my little guy ate 2 big honkin’ bowls! And the rest of my family loved it as well. It’s a real comfort food. Serve with artisan breads and a crisp green salad.
6 cups vegetable, chicken or beef stock
4 large dill pickles, shredded
1/2 cups pickle juice from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons flour
1 cup milk
2 tablespoons soft butter
Chopped fresh dill
Salt and pepper
In a pot with cover, combine stock, pickles, pickle juice and potatoes. Bring to a boil, reduce heat and cook covered over low heat until potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat.
Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and dill.