Ham and Potato Soup with Pickle Juice by Foxes Love Lemons

Ingredients

• 450g (1 lb) ham, diced
• 4 large russet potatoes, peeled and cubed
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 60ml (1/4 cup) dill pickle juice
• 1 l (4 cup) chicken broth
• 240ml (1 cup) heavy cream
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• 1/2 tsp black pepper

Instructions

1. Melt butter in a large pot over medium heat; add onion and celery, cooking for 5-7 minutes until soft.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add cubed potatoes, ham, thyme, and broth; bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are fork-tender.
4. Stir in heavy cream and cook for another 3-5 minutes until slightly thickened.
5. Remove from heat and stir in the pickle juice before serving