• Servings: 8
• 1/2 C. carrots, grated
• 1/2 C. celery, diced small
• 3/4 C. onion, diced
• 1 T. garlic, minced
• 1/2 C. butter
• 1/2 C. flour
• 3 C. chicken broth
• 3 C. water
• 2 C. potatoes, cubed
• 3 C. dill pickles, grated
• 1 1/2 C. sour cream
• 1 1/2 C. heavy cream or half & half
• salt, pepper and dill to taste

1. Saute carrot, celery, onion and garlic in butter, add flour to create a roux. Cook for approximately 10 minutes. Add broth and water, bring to a boil. Add potatoes and pickles. Coo until potatoes are tender, lower heat, slowly add cream then sour cream. Season with salt, pepper and dill. Cook until warmed through. Do not boil! Makes 8 servings.

This recipe is from The Henry Ford Museum in Dearborn, Michigan; where I worked for many years. I am a brown-bagger myself but if this was on the menu I always ordered it. Before I left my position there I asked the chef for her recipe and this is what I received.