Add chicken broth, butter, and potatoes to a large pot and boil for about 10 minutes.

While it’s boiling, mix together sour cream, flour, and half cup of pickle juice in a large bowl. Make sure it’s runny and not thick or it will make flour balls.

Add 1.5 cups of chopped pickles to the pot and then add the flour mixture while stirring. Keep lightly boiling for another ten minutes.

Add two cups of pickle juice (pretty much what’s left of the two jars) and some cracked pepper to the pot. Add cayenne pepper if you want it spicy.

Let cool and top with fresh chopped pickles.