Polish Dill Pickle Soup

By: MARBALET

"Serve with your favorite hamburger. This soup tastes best chilled, the next day."

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Original Recipe Yield 6 - 8 servings

In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes.
Add potatoes; cook until soft, about 20 minutes.
Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt.