Dill Pickle Soup

• 2 tbsp (30ml) butter or oil
• 1 onion, chopped
• 1 carrot, shredded
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 3 cups (680g) russet potatoes, cubed
• 4 cups (960ml) chicken stock
• ½ cup (120ml) shredded dill pickle
• ½ cup (120ml) diced dill pickle
• 1/2 cup (120ml) sour cream
• 2 tbsp (15g) flour
• 1/2 cup (120ml) dill pickle liquid
• salt, to taste
• pepper, to taste
• 1 tbsp fresh dill, chopped

Instructions

1. 1

   Melt the butter in a large soup pot over medium heat.

2. 2

   Sauté the onion, celery, and carrot for about 5 minutes until softened but not brown.

3. 3

   Add the potatoes and at least ½ teaspoon (2.5ml) salt.

4. 4

   Add the garlic and cook for just 15 seconds; do not burn.

5. 5

   Add the chicken stock. Bring to a boil. Cover and cook for about 25–30 minutes until the potatoes are very tender.

6. 6

   Puree half of the soup with a blender or immersion blender.

7. 7

   Return it to the pot. This way, you will get creaminess in your soup, yet you will still have nice chunks as the other half remains unpureed.

8. 8

   Whisk the sour cream and flour in a small bowl.

9. 9

   Whisk in the pickle juice. Gradually add this to your simmering soup while stirring.

10. 10

    Add both the shredded and diced pickles to the soup pot and continue cooking over medium heat, uncovered, until the soup is thickened.

11. 11

    Taste and season with salt and pepper.

12. 12

    Once done, garnish with dill and enjoy!