2peeled medium to large russet potatoes cut into chunks
2tablespoonsdried dill
1cupchopped pickles
1cuppickle juice
1cuphalf and halfwarmed
Instructions
Pour the vegetable broth into a crockpot and set on low.
Take the potatoes, carrots and onion and using a food processor, grind until the vegetables are in small chunks. Alternatively, chop up your vegetables as small as you can. This soup should be a smooth soup, not chunky.
Place into the crockpot and add the dill.
Cook on low for 6-8 hours until the vegetables are tender and falling apart.
Around half an hour before serving, add in the pickle and the pickle juice. MAKE SURE that your vegetables are cooked or the acid can stop the cooking process (just like it does in pickling!) and you will have hard vegetables. Add in the pickle juice slowly and TO TASTE. You can have different strengths of pickle juice! Add it in until you are happy with the taste.
Take a hand blender if you have one and blend about 1/3 of the soup before serving. This thickens the soup without flour and I think this adds to the taste; there's no flour taste in the soup, just pure pickled goodness. I try to avoid flour whenever I can in soups.
Stir in the WARM half and half cream a few minutes before serving.
Serve and enjoy!
Notes
The cream being warmed helps to prevent curdling of the soup.