Veggie Pickle Soup

Serves: 6-8 | Time: 1 hour and 15 minutes

INGREDIENTS

• 2 lb potatoes, peeled and diced
• 1 cup grated carrots, tightly packed
• 2 cloves garlic, minced
• 8 cups good chicken broth
• 1 jar Full Circle Pantry bloody mary pickles, grated and brine reserved
• 2 bay leaves
• 1 small onion, finely diced
• Salt and pepper, to taste
• 1/2 cup sour cream or tangy yogurt

DIRECTIONS

1. Bring chicken broth, potatoes, and carrots to a boil in a large stock pot. Reduce heat and simmer until potatoes are tender.

2. Melt butter in a skillet and sauté bay leaves and onions until soft and translucent. Add garlic and sauté for 1 minute, then add the grated pickles and continue to sauté for about 2 minutes. Remove bay leaves. Add sautéed mixture to the stock pot.

3. In a blender or with an immersion blender, blend about half of the soup to add a creamy texture, making sure that some chunks of potato remain. Add the pickle juice brine and spices.

4. Place yogurt or sour cream in a separate bowl. Add two table spoons of water and two tablespoons of the hot soup mixture. Stir well. Slowly pour into the soup pot while stirring.

5. Add salt (if needed) and pepper to taste. Sometimes I also like to add an extra tablespoon or two of butter, for good measure.

6. Ladle into separate bowls to serve. Optional toppings include fresh dill, bacon crumbles, and more black pepper.