Categories: Main Dish, Potatoes, Soup
Ingredients
- 8 medium waxy potatoes, cut into 1-inch chunks (about 1 1/2 lb.)
- 1 1/2-2 medium carrots, cut into small dice
- 1 stalk celery, including some of the leaves, chopped
- 2 cups low sodium broth (chicken or beef)
- 1 cup water
- 2 cups heavy cream
- 2 dill pickles, shredded (or finely chopped)
- 1/4 cup pickle juice (about)
- 1/4-1/2 cup coarsely chopped fresh dill (about half a bunch)
- salt
- fresh ground black pepper
Directions
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Combine the potatoes, carrots, and celery in a pot with broth and water.
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Cook until the carrots are still bright orange and full of flavor, and the potatoes are just tender, about 15-25 minutes.
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Add in the cream and warm through for about 5 minutes.
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Stir in the pickles and pickle brine, then warm through and cook for about 5 minutes.
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Stir in the chopped dill; season to taste with salt and pepper.