Birthday Dill Pickle Soup by Sahpaige

Ingredients

• 2 tbsp olive oil
• 2 shallots, sliced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper (plus more to taste)
• 6 yukon gold potatoes, diced
• 1/4 cup pickle brine
• 2 quarts unsalted chicken stock
• 4 claussen dill pickles, diced
• 4 oz (1/2 block) cream cheese
• 1/2 cup fresh dill, chopped

Instructions

1. Heat a Dutch oven over medium heat, then add olive oil. Add sliced shallots, diced carrots, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 5-7 minutes until the shallots are soft and translucent.
2. Add the diced Yukon gold potatoes to the Dutch oven and sauté for 2-3 minutes, stirring to coat.
3. Pour in the pickle brine, unsalted chicken stock (just enough to cover the vegetables), and diced dill pickles. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until the potatoes are fork-tender.
4. Uncover the pot, increase heat to medium-high, and bring the soup to a gentle boil. Cook for 10-15 minutes, stirring occasionally, until some potatoes begin to break down. For a thicker soup, smash a few potatoes against the side of the pot with a spoon or potato masher.
5. Reduce heat to low. Stir in the cream cheese until it is fully melted and incorporated into the soup, creating a smooth, creamy consistency.
6. Taste the soup and adjust salt and pepper as needed. Stir in the chopped fresh dill just before serving.