1½poundsRusset potatoespeeled & cut into 1/2" cubes (about 3 medium sized potatoes)
2 to 3cupschopped or sliced dill pickles
Melt butter in a large pot over medium heat. Add the carrots, celery, and onion and cook until the vegetables have started to become tender and the onions are translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Sprinkle in the flour and cook, continually stirring, for two minutes. Add the pickle brine and stir until thickened.
Pour in the broth and add the potatoes. Bring to a simmer and let cook, stirring occasionally, until the potatoes are fork tender, about 20 to 25 minutes.
If desired, blend half of the soup using an immersion blender or by carefully removing half from the pot and using a stand blender, pulsing until creamy, and then carefully returning back to the pot.
Stir in the cream, add the pickles, and heat through.
Calories are automatically generated. For best results calculate based on your exact ingredients.Slow Cooker MethodAdd everything except the heavy cream, pickles, and flour to your crock pot. Give it a good stir, then cover and allow to cook on high at least 3 hours, or low at least 6 hours, until simmering and the potatoes are fork tender. if desired, blend about half the soup.To thicken, create a cornstarch slurry (equal parts cornstarch and water in 1 tablespoon increments) and whisk it in while the soup is simmering, until you reach your desired consistency. (Do not use the flour.) Before serving, slowly stir in heavy cream. Add chopped pickles at the end. Instant Pot Method Using sauté mode, melt butter and add carrots, celery, and onion. Cook until the vegetables are tender and the onions are translucent. Add the garlic and cook until fragrant.Sprinkle in the flour and stir. Add the pickle brine and stir until thickened. Pour in the broth and add the potatoes. Cover and set to sealing. Cook on high (manual) for 10 minutes, then allow a 10 minute natural pressure release. Quick release the remaining pressure and, if desired, blend about half the soup. Stir in the cream then the chopped pickles. Gluten-free variationSlow cooker variation is gluten-free as written. To make the stove top or instant pot versions gluten-free, skip the flour and thicken by either blending the cooked potatoes or by adding a cornstarch or arrowroot slurry (equal parts starch and water in 1 tablespoon increments) while it's simmering.