I first tried this soup at a local restaurant (Mark's East Side).
Loved it so much I looked for a similar recipe online to replicate it. I came pretty close.
5-1/2 to 6 c. chicken stock (Kitchen Basics)
1-3/4 lbs. yukon or russet potatoes, peeled and cut into bite size pieces
2 c. chopped carrots
6 Tbls. unsalted butter
1 c. Claussen dill pickles, diced small (about 3 large whole dills)
1/2 c. unbleached all-purpose white flour
1 c. low-fat sour cream (Daisy), room temperature
1/4 c. warm water
1-3/4 to 2 c. dill pickle juice (see note)
1-1/2 t. Old Bay seasoning
1/2 t. salt
1/2 t. coarsely ground pepper
1/4 t. cayenne pepper
sliced dill pickles
fresh dill
fresh coarse black pepper
In a large pot, combine 5-1/2 c. chicken stock, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender (about 20 minutes). Add pickles and continue to boil.
In a medium bowl, stir together flour, sour cream and warm water, making a paste. Vigorously whisk sour cream mixture (2 tablespoons at a time) into soup. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear, don't panic.
If soup is too thick, add the extra half cup of chicken stock to thin a bit.
Add pickle juice, Old Bay, salt, pepper and cayenne. Simmer for 5 more minutes and remove from heat.
Serve immediately with desired garnishes.
Serves 8
All pickle juice is not created equal, start with 3/4 cup. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. Add more pickle juice if needed. Adjust salt, accordingly.