Dill Pickle Soup
, 6–8 h (mostly slow cooking), 6
A creamy slow-cooker soup of pureed potatoes and carrots given tang from chopped pickles and pickle juice.
| 1.4 L strong vegetable broth | Pour broth into crockpot, set low | Add vegetables & dill to crockpot | Cook on low 6-8 hrs | Stir in pickles & pickle juice to taste | Blend 1/3 of soup to thicken | Stir in warm half and half |
| 1/2 white onion | Grind onion, carrots & potatoes | |||||
| 12 baby carrots | ||||||
| 2 peeled medium to large russet potatoes, cut into chunks | ||||||
| 2 tablespoons dried dill | ||||||
| 150 g chopped pickles | ||||||
| 240 ml pickle juice | ||||||
| 240 ml half and half, warmed |
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