Not all pickles are fermented — use store-bought or homemade fermented pickles in this recipe for an especially tangy flavour.
3 small thin-skinned potatoes, chopped
2 celery stalks, sliced
1 medium leek (white and light green parts only), sliced
1 large carrot, chopped
1 jar (34 oz/1 L) fermented dill pickles, chopped with brine reserved
4 cups chicken stock or ready-to-use chicken broth
1/4 cup heavy or whipping (35%) cream
Combine potatoes, celery, leek, carrot, pickles and stock in a 4- to 6-quart slow cooker. Cover and cook on low for 6 to 8 hours or until vegetables are soft. Purée right in the slow cooker with an immersion blender (or in a conventional blender in batches) until the soup is as smooth or chunky as you like (we like it somewhere in the middle!). Stir in cream and reserved brine to taste. Serve hot. Serves 6.
This recipe is from The Best of Bridge’s 2016 book and can also be made with unfermented dill pickles.