Yes, it may sound strange, but dill pickle soup is pretty awesome!
I stole most of it from this recipe, and modified a few things.
6 cups chicken broth (reconstituted from the “better than bouillon” stuff works well)
2 large waxy-skinned potatoes, skin on, chopped into small cubes
2 carrots, grated*
5 pickles – half roughly chopped (same size as potatoes), half grated*
1/2 cup of the pickle liquid
1 onion finely chopped
1 tbsp butter + 1.5 tbsp flour for roux
1/2 cup natural yogurt (sour cream okay)
2 tsp dill (dried okay)
white pepper to taste
1. Make light brown roux with butter and flour in large sauce pan. Add chicken broth, mixed throughly.
2. Add all potatoes, carrots, onions, pickles, pickle juice (*I grate the carrots and pickles right into the soup pot). Bring to a simmer – hold at simmer for about 30 minutes, until onions are soft and potatoes cooked through stirring often. If using dried dill, throw in now (if fresh, use as garnish at end)
3. Reduce heat, add yogurt, mix thoroughly. Adjust seasoning with white pepper.
Theoretically made like 2+ Litres, though it was enough for 3 or 4 meal-sized gigantic bowls.