Cynthia's Pickle Soup

• 2 cups grated dill pickles (no knuckles please)
• 1 tablespoon butter
• 1 stalk celery, diced
• 1 large carrot, diced
• 2 potatoes, peeled and diced
• 4 cups chicken stock or 4 cups chicken broth
• 12 cup pickle juice (from the jars)
• black pepper
• sour cream (optional)
• dill (optional)

1. Melt butter over medium and saute grated pickles for about 5 minutes.
2. Add celery, carrot, potatoes, pickle juice, and chicken broth.
3. Bring to a boil.
4. Simmer 20 minutes on low heat until potatoes are tender.
5. Add some fresh ground black pepper to taste.
6. This recipe usually doesn't require any added salt because the pickles lend enough of that on their own.
7. Serve with a dollop of sour cream and some dill, or eat it just as it is.

dill pickles, butter, celery, carrot, potatoes, chicken stock, pickle juice, black pepper, sour cream, dill

Taken from www.food.com/recipe/cynthias-pickle-soup-356345 (may not work)