4 lg. dill pickles, diced or thinly sliced
2 tbsp. flour
2 tbsp. butter
3 c. meat broth, bouillon, or meat stick
2/3 c. liquid from pickles or water
2 1/2 c. cubed boiled potatoes; optional
1 c. dairy sour cream

Coat pickles with flour. Melt butter in large skillet. Add pickles and stir fry over medium heat 3 minutes.

Stir in beef broth, pickle liquid, and potatoes if desired. Cook over medium heat 15 minutes, stirring occasionally. To serve, mix in sour cream or spoon dollops of sour cream into each bowl before ladling in soup. About 6 servings.