Henry Ford Museum's Dill Pickle Soup

1/2 cup carrots, grated
1/2 cup celery, diced small
3/4 cup onion, diced
1 tablespoon garlic, minced
1/2 cup butter
1/2 cup flour
3 cups chicken broth
3 cups water
2 cups potatoes, cubed
3 cups dill pickles, grated (I guess you could mince them instead)
1 1/2 cup sour cream
1 1/2 cup heavy cream or half & half
Salt, pepper and dill to taste

Sauté 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. Cook 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 eight servings.

Found in Cinncinati.com/The Enquirer