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

1. Combine the potatoes, carrots, and celery in a pot with broth and water.

2. Cook until the carrots are still bright orange and full of flavor, and the potatoes are just tender, about 15-25 minutes.

3. Add in the cream and warm through for about 5 minutes.

4. Stir in the pickles and pickle brine, then warm through and cook for about 5 minutes.

5. Stir in the chopped dill; season to taste with salt and pepper.

Email to a friend | Print this recipe | Back