Provided by Joy from The Fountain on Locust

Ingredients:

16 cups natural or high quality prepared chicken broth

16 cups diced potatoes

14 crushed dill pickles

2 cups sour cream

2 cups milk

dill for garnish

Preparation:

Simmer potatoes in broth for 15 minutes

Add crushed dill pickles, simmer for 5 more minutes

Use immersion blender to puree, leaving some chunks of potatoes

Mix sour cream and milk together in separate bowl

Slowly add about a cup of the soup mixture to the sour cream mixture to temper

Add tempered sour cream to soup

Taste before serving

Garnish with a dollop of sour cream

Serve and enjoy!

The Fountain on Locust is at 3037 Locust in the Midtown Alley neighborhood. Call 314-535-7800. Online at fountainonlocust.com.