Ingredients

4.5 C Soup stock

2 med potatoes

2 pickles grated

1.7 T Butter

2/3 C sour cream

1 t flour

salt and pepper

Preparation

  1. Boil potatoes in stock until soft.
  2. fry pickles in butter
  3. mix 1. & 2.
  4. Add brine if you like sourness
  5. Mix sour cream with flour and one ladle of stock.
  6. season soup with salt and pepper
  7. Add cream mixture to soup
  8. Reheat but don’t let boil lest you curdle the cream