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Potato and Pickle Soup

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Chef Lucas Miller of Ball State University says, "Don't knock it until you try it." Taste the delicious difference kosher dill pickles make to this hearty soup.

Level of Ease:

Medium

Preserving Method:

Enjoy Now

You Will Need:

  • 1 leek, white part only
  • ½ white onion
  • 1 quart chicken or vegetable stock
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 3 potatoes
  • 1 bay leaf
  • 1 cup dill pickle chips
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup heavy cream
  • ½ cup fresh dill

Directions:

  1. Dice the white part of the leeks, onions, peel and dice the potatoes, and chop up the pickles
  2. Heat a saucepan to medium-high. Add 2 Tbsp of butter and the olive oil. Once hot, add the leeks and onions. Sauté for 5 minutes until soft and fragrant
  3. Add the diced potatoes, stock, and bay leaf. Bring to a simmer and cook until the potatoes are tender
  4. Add the chopped pickles chips, salt, and black pepper. Remove from the stove
  5. Add the heavy cream. Using either a blender or a stick blender puree the soup until it is smooth
  6. Add the fresh dill. Check seasoning to make sure there is enough salt, pepper and dill
  7. Enjoy hot

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