Potato pickle soup with leek and dill

Step 1/4

• ½ onion
• 1 cloves garlic
• ½ carrot
• 250 g floury potatoes
• ½ leek
• 2½ pickles
• 62½ ml pickle juice
• 1 sprigs dill

• peeler
• knife
• cutting board

Peel the onion, garlic, carrot and potatoes, and clean the leek. Roughly dice the onion, finely chop the garlic, and cut the carrot and potatoes into approx. 1.5 cm/0.6 in. cubes. Cut the leek into approx. 1 cm/0.4 in. rings. Roughly dice the pickles and save the liquid. Pluck dill from stems, set aside a few for garnishing and chop the rest coarsely.

Step 2/4

• 1 tbsp butter
• ½ l vegetable broth
• salt
• pepper

• pot (large, with lid)
• cooking spoon

Melt butter in a large pot over medium heat. Add vegetables and sauté for approx. 5 min. until tender. Season with salt and pepper. Deglaze with broth and pickle juice. Bring to a boil. Reduce heat to medium-low, cover and continue cooking for approx. 15 min. or until potatoes are fork-tender.

Step 3/4

• 75 g crème fraîche

• immersion blender

Stir most of the crème fraîche into the soup, reserving a dollop for serving. Using an immersion blender, briefly puree the soup in the pot, to make it creamy but remains a chunky consistency. Return the heat to medium.

Step 4/4

• salt
• pepper
• salted potato chip (optional)

Stir in the pickles. Allow simmering again over medium heat for approx. 5 min. while stirring. Stir in dill and season with salt and pepper. Serve with the remaining crème fraîche and the remaining dill and sprinkle with potato chips, if desired.

Enjoy your meal!