Pickle Soup

Serves: 4  Prep Time: 15 minutes  Cook Time: 45 minutes 

https://video.wixstatic.com/video/afa679_8408d9124dd44cdb9179953990bb5564/480p/mp4/file.mp4

Ingredients

• Olive oil

• 4 yellow potatoes, diced

• 3 carrots, diced

• 3 celery stalks, diced

• 1 onion, diced

• 2 tbsp butter

• 4 tbsp flour

• 6 cups chicken broth (or stock)

• 1 jar small whole pickles, diced (plus the juice)

• 2 bay leaves

• ½ cup fresh dill, chopped (lots!)

• Sprigs of fresh thyme

• 1 cup Havarti cheese, shredded

• ½ cup heavy cream

Directions

1. Place potatoes in a large pot, cover with water, and boil for about 20 minutes until tender. Drain and set aside.

2. Heat olive oil over medium heat in a large soup pot. Add carrots, celery, and onion. Cook until translucent, about 5 minutes.

3. Add butter to the pot. Once melted, stir in the flour and cook for 1–2 minutes to create a roux.

4. Slowly pour in the chicken broth while stirring to avoid lumps.

5. Add the boiled potatoes back into the pot. Stir in the diced pickles and all of their juice, bay leaves, fresh dill, and thyme.

6. Bring to a boil, then reduce heat and simmer covered for 20–30 minutes.

7. Stir in the heavy cream and shredded Havarti cheese until melted and creamy.

8. Top with an extra drizzle of cream and more fresh dill before serving.