Dill pickles make for a great snack, and are a part of any great spread for a party, but they don't really make for great entrees. Or do they? With this dill pickle soup, you can eat pickles like a meal while at the same time enjoying the creaminess of potatoes, the goodness of veggies, and of course, fresh dill to finish it all off.
A touch of sour cream added at the end of cooking time gives the soup a little bit of extra zip while also helping to thicken the soup. If you want to keep it dairy-free, you can skip that step altogether and add the flour to the broth at the beginning. Either way you'll get a dill-icious soup!
Pro tip: For a smoother soup, puree at the very end and garnish with fresh dill and pickle slices!