Polish Pickle Soup

• 8 medium waxy potatoes, cut into 1-inch chunks (about 1 1/2 lb.)
• 1 12-2 medium carrots, cut into small dice
• 1 stalk celery, including some of the leaves, chopped
• 2 cups low sodium broth (chicken or beef)
• 1 cup water
• 2 cups heavy cream
• 2 dill pickles, shredded (or finely chopped)
• 14 cup pickle juice (about)
• 14-12 cup coarsely chopped fresh dill (about half a bunch)
• salt
• fresh ground black pepper

1. Combine the potatoes, carrots, and celery in a pot with broth and water.
2. Cook until the carrots are still bright orange and full of flavor, and the potatoes are just tender, about 15-25 minutes.
3. Add in the cream and warm through for about 5 minutes.
4. Stir in the pickles and pickle brine, then warm through and cook for about 5 minutes.
5. Stir in the chopped dill; season to taste with salt and pepper.

potatoes, carrots, celery, chicken, water, heavy cream, dill pickles, pickle juice, fresh dill, salt, fresh ground black pepper

Taken from www.food.com/recipe/polish-pickle-soup-454333 (may not work)