- 4 large dill pickles, diced
- 2 tbsp flour
- 2 tbsp butter
- 3 1/2 cups chicken stock
- 1/3 cup pickle liquid
- 2 1/2 cups potatoes, boiled, cubed
- 1 cup sourcream
- salt and cracked pepper
- Toss the pickles in the flour.
- Melt the butter in a dutch oven. Saute the pickles for 3 minutes.
- Stir in the chicken stock and the pickle liquid.
- Add the potatoes and simmer 15 minutes.
- Stir in the sourcream and heat without bringing to a boil.
- Season to taste.
- Serve.