Dill Pickle and Brat Soup

3.47 from 73 votes

1 yellow onion chopped
extra virgin olive oil
1 carrot grated
1 cup finely chopped dill pickles
3 large red potatoes skins on, cut in 1/2 inch dice
32 ounce carton chicken broth
1/2 cup pickle juice
1 Tbsp Worcestershire sauce
3 cloves garlic minced
1/2 cup fresh dill chopped
3 cooked brats grilled and sliced (you may want to cut each slice in half, for smaller pieces)
3/4 cup sour cream
3 tablespoons flour
Salt & pepper to taste

Coat the bottom of a heavy pan with olive oil and saute the onion and carrot for about 5 minutes, or until the onion has softened.
Add the rest of the ingredients, up to but not including the sour cream, and bring to a simmer. Cover and simmer for about 15 minutes, or until the potatoes are tender but not mushy.
Mix the flour and sour cream together until completely combined, and stir in to the soup. Season to taste with salt and pepper, and cook for a further few minutes.
Serve garnished with sprigs of dill and thinly sliced pickles.
CROCK POT METHOD: Put everything in the crock pot up to, but not including the sour cream, etc. Let it cook on low for 4 hours. Stir in the sour cream and flour mixture, and cook for another hour until smooth and slightly thickened.