Creamy Potato Pickle Soup

hey fans, who doenst like Potato soup right, I made mine with pickle juice in the potato soup base, it is soo good and you will say shut the front door. and its true. I left the chopped pickles out for my mom. but left some in for others who may be interested in tasting it. I had like 2 bowls it has no cream no fillers just real soup baby. so please whip up a batch of soup and it is this good I mean it. so xoxo from chef Ava and get cooking!

Creamy Potato pickle soup
from the ladies of the real

Ingredients:Olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
3 medium potatoes, cubed
2 1/2 cups low sodium chicken stock
1/2 cup pickle brine
8 dill pickle spears, diced + extra for garnish
1/2 cup chopped fresh dill + extra for garnish

Directions:1. Heat olive oil in a pot with a lid. Add onion and cook until softened, about 5 minutes. Then add garlic and cook for 30 seconds or until fragrant. 

2. Add the potatoes, chicken stock and pickle brine to the pot. Cover and bring to a boil. 

3. Once mixture starts to boil, reduce the heat to a simmer, and cook for about 15 minutes or until the potatoes are tender.

4. Pour the soup in a blender. Make sure to remove the middle piece from the lid, and cover with a towel to allow steam to escape while blending. You can also use an immersion blender to puree.

5. Once blended to your liking, return the soup to the pot. Stir in the pickles and dill. 

6. Then cook for another 5 minutes united heated through. Garnish and serve immediately