Polish Dill Pickle Soup

2L broth (either boxed or homemade)

6 potatoes, peeled and cubed (literally any kind of potato, it doesn't really matter)

2 stalks celery, chopped

3 carrots, peeled and shredded

1 medium onion, roughly chopped

4 cloves garlic, minced

1 1/2 cups dill pickle, chopped and/or shredded

2 tbsp fresh dill

3/4 cup dill pickle juice (from the jar!)

1 bay leaf

salt/pepper to taste

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In a big soup pot, sauté the onions and garlic in some olive oil or butter on medium-high heat until softish, typically about 5 minutes.

Add in the carrots and celery, allowing the steam to cook them slightly.

Potatoes and pickles can go in. Be sure to give everything a good toss.

Throw in the dill, pickle juice, and broth. Give that a mix and add your bay leaf.

Cook all of that on high until it reaches a boil, about 10 minutes. Reduce to a simmer and allow it to cook for another 10 minutes, or until the potatoes are just cooked.

Remove the bay leaf.

Roughly break up the ingredients with your immersion blender. Leave a good portion of the potatoes intact.

Serve with bread, and add salt and pepper to your liking.