3 pints chicken broth
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons flour
1 cup milk
2 tablespoons soft butter
In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a simmer and remove from heat.
Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling, as you just want the soup to thicken a bit. Season with salt and pepper to taste. Garnish with sour cream and or dill. Or for a fancy "crouton" add a few deep-fried pickle chips.