Dill Pickle Leek and Potato Soup

Ingredients

• 1 Tbsp canola oil
• 2 medium leeks, trimmed, halved, and thinly sliced (about 3 cups)
• 1½ cups grated good-quality dill pickles
• 2 medium russet potatoes, peeled and diced (about 3 cups)
• 1 cup brine from good-quality dill pickles
• 1 cup + 2 Tbsp water, divided
• 6 cups vegetable broth
• 1 tsp garlic powder
• ½ tsp dried dill
• ½ tsp chili flakes
• 2 Tbsp all-purpose flour
• 2 cups half and half cream
• Salt and pepper

Directions

1. Heat the oil in a medium pot on medium-high heat. Add the leeks and cook until softened, 5–6 minutes. Add the pickles, potatoes, brine, 1 cup of the water, broth, garlic powder, dried dill, and chili flakes. Once the soup comes to a simmer, reduce the heat to medium and simmer for 20 minutes, stirring occasionally.
2. In a small bowl, stir together the flour and remaining 2 Tbsp water to form a slurry and add to the pot. Stir and the soup should thicken noticeably. Add the cream, then let the soup return to a simmer and cook for another 10 minutes.
3. Season to taste with salt and pepper and serve. This soup can keep in the fridge for up to one week and if stored in a freezer-appropriate container for up to 3 months.
4. Note: To keep this soup vegan, add an extra cup of diced potatoes and 2 additional cups of vegetable broth instead of the cream. Purée to achieve a similar creamy consistency as the regular recipe above. If you can find a non-dairy cream substitute, that can work as a swap out as well!

Pair with Dan’s Dill Pickle Cream Biscuits

Excerpted from Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies