Potato and Pickle Soup


Preserving Method: Fermentation

  1. Dice the white part of the leeks, onions, peel and dice the potatoes, and chop up the pickles
  2. Heat a saucepan to medium-high. Add 2 Tbsp of butter and the olive oil. Once hot, add the leeks and onions. Sauté for 5 minutes until soft and fragrant
  3. Add the diced potatoes, stock, and bay leaf. Bring to a simmer and cook until the potatoes are tender
  4. Add the chopped pickles chips, salt, and black pepper. Remove from the stove
  5. Add the heavy cream. Using either a blender or a stick blender puree the soup until it is smooth
  6. Add the fresh dill. Check seasoning to make sure there is enough salt, pepper and dill
  7. Enjoy hot