The sour cream makes this pickle soup surprisingly mellow, so go ahead and use the strongest pickles you can find.
- 10 cups vegetable stock
- 5 medium russet potatoes, peeled and diced
- ½ stick (4 tablespoons) unsalted butter
- 6 strong kosher dill pickles, diced
- 2 carrots, peeled and diced
- 1 medium onion, diced
- 1 clove garlic, minced
- ½ cup dill pickle juice plus more to taste (yes, right from the jar!)
- 1 bay leaf
- 1 pint sour cream
- 2 tablespoons unbleached all-purpose flour
- Salt and freshly ground pepper to taste
- Bring 8 cups vegetable stock to a boil in a large pot. Add the potatoes and boil until soft, about 5 minutes.
- Meanwhile melt the butter in a separate frying pan. Add the pickles, carrots, onion, and garlic and cook, stirring, until the onions are translucent, 4 to 5 minutes.
- Add the vegetables to the soup pot. Add the pickle juice and bay leaf. Taste and add more pickle juice to your taste. If there doesn’t seem to be enough liquid in the pot, add the remaining stock.
- Whisk the sour cream and flour in a small bowl until thoroughly combined. Slowly add to the soup, stirring constantly. Simmer over medium heat until the soup thickens. Do not boil. Season with salt and pepper to taste.