Dill Pickle Potato Soup

Inspired by a traditional Polish recipe, this soup, thick with potatoes and tangy with dill pickles, is sure to thaw you after a chilly day out in the wintry weather. The warm Pastrami on a Pretzel Bun sandwiches (recipe p. 235) are a perfect hearty pairing. You can make the soup through Step 3 a day or two ahead, refrigerate it, then bring it back to a boil before adding the sour cream. Simmer it up, curl up and warm up.

2 tbsp (30 mL) butter

1 onion, chopped

1 large carrot, shredded

3 cups (750 mL) chopped peeled russet potatoes, about 2

2 cloves garlic, minced

Salt and freshly ground pepper

4 cups (1 L) unsalted chicken or vegetable broth

½ cup (125 mL) dill pickle liquid

½ cup (125 mL) sour cream, at room temperature

2 tbsp (30 mL) all-purpose flour

½ cup (125 mL) shredded dill pickles

1 tbsp (15 mL) chopped fresh dill, divided

¼ cup (60 mL) finely diced dill pickle

1 Melt butter in a large pot over medium heat. Sauté onion and carrots for about 5 minutes or until softened. Add potatoes, garlic and ½ tsp (2 mL) each salt and pepper. Cook, stirring, for 2 minutes or until garlic is fragrant.

2 Stir in broth and dill pickle liquid. Cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for about 30 minutes or until potatoes are very soft. 3 Use an immersion blender in the pot to purée about half the soup, leaving some chunks (or transfer about half the soup in batches to a blender and purée until smooth, then return to pot). Return to medium heat.

4 In a small bowl, whisk sour cream with flour. Gradually dollop into soup, whisking each addition until blended. Stir in the shredded pickles. Cook over medium heat, stirring often, for 5 to 10 minutes or until bubbling and until slightly thickened. Stir in half of the dill and season to taste with salt and pepper.

5 Ladle soup into warmed bowls and sprinkle with diced pickles and remaining fresh dill.

Serves 4