Ingredients

The following ingredients have 8 Servings
  • 1/2 cup unsalted butter
  • 1 medium yellow onion (quartered)
  • 2 carrots (peeled, cut into two-inch pieces)
  • 2 ribs celery (cut into two-inch pieces)
  • 2 cloves garlic (smashed)
  • 2.5 pounds russet potatoes (peeled and roughly chopped (about 6 medium sized potatoes))
  • 8 cups chicken broth
  • 1 bay leaf
  • 1 cup dill pickles (chopped)
  • 1 tbsp pickle juice (to start, may add more to taste)
  • 1 cup heavy cream
  • 1 tbsp fresh dill

Instruction

  • Pulse onion, carrots, celery and garlic in food processor until the pieces are less than 1/2 inch. Alternatively, dice veggies into small pieces. Set aside. Separately, chop potatoes and rinse with cold water.