The Pickle Soup (my version)

Ok, i did it. I made the pickle soup today for lunch. My husband gave it two thumbs up. I thought it was pretty good too! Here's my variation:

3 cans low salt chicken broth (14.5 oz each)
2 largish russet potatoes, peeled and diced
a whole mess of dill pickles, grated. Approx 3 Cups
8 oz low fat sour cream
2 oz (give or take) Monterey Jack cheese, shredded
a tsp or so of dill weed (why not?)

In a large soup pot, add chicken broth, potatoes, and pickles. Bring to a boil and simmer for about 30 minutes til potatoes are done. Add cheese, sour cream and dill. I simmered for a bit longer on low for another 45 minutes or so.