Creamy Dill Pickle Soup

2 Tbsp Earth Balance margarine or olive oil
1 medium onion (chopped)
4 cups vegetable broth ("no chicken" is my favorite)
4 large garlic dill pickles (up to 3 cups chopped)
2/3 cup pickle juice
4 large potatoes (peeled and cut into 1/2-inch cubes)
2 Tbsp all-purpose flour
1 cup Tofutti sour cream
Salt and black pepper to taste

Melt margarine or add olive oil to a large soup pot. Add onion and saute over medium-high heat until translucent, about 3 minutes. Add broth, pickles, pickle juice, and potatoes.

Bring to a boil, reduce heat, and simmer until potatoes are tender, about 40 minutes. Mix flour with sour cream and temper the sour cream mixture by whisking in a little hot soup. Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened.

Adjust seasoning with salt and pepper. At this point, the soup can be left chunky or blended for a smooth consistency. Serve garnished with optional chopped fresh dill and accompanied by hearty rye bread.