dill pickle soup

okay, the proper way to do this would be to start by making a roux, and then stirring in garlic and diced onions and browning them.

unfortunately, that whole gluten-allergy* gets in the way and i don't do that, but i used to. keep your eyes (and potatoes) peeled- there's a gf alternative at the bottom: 

1. if you can eat gluten, make a roux first, then go on to step 2. (if you cannot eat gluten, obviously skip this first step).
2. start by sauteeing onions & garlic in some olive oil.
3. add 4 cups of vegetarian broth
4. peel and chop 4-5 medium sized potatoes, bring to a boil
5. cook until potatoes are soft
6. add one jar of kosher dill pickles, chopped (including juice)
7. season as you wish (pepper, salt, fresh dill, etc.)
8. simmer until flavors are blended and pickles are slightly tender.

garnish with sour cream if you want.
*for gluten-free option, you can thicken the soup with instant potatoes.