Dill Pickle Soup

As seen on Diners, Drive-Ins and Dives
Recipe courtesy Ted Wietrzykowski, Polish Village Cafe

My wife is Polish and loves dill pickle soup.
I finally learned how to make it for her. It's pretty simple,
and it tastes great.

Ingredients
5 tablespoons butter or margarine
5 medium carrots, shredded
2 cups low sodium chicken broth
2 large potatoes, cubed (about 2 cups)
3 large dill pickles, shredded
3/4 cup flour
1 cup sour cream
Salt
Pickle juice

Directions
Saute carrots and potatoes in a saucepan.
Combine 3 cups water, chicken broth, butter, carrots and potatoes in the saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.

Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.