Once at local German restaurant they had a version of this soup. Hope you enjoy this as much as we do. Two things to keep in mind you may want to add more potatoes and broth for more people. Also we tried golden potatoes but you will definitely have to use more of these little potatoes.
|5 or 6||potatoes diced and peeled|
|2 tablespoons||dill weed clean, chopped|
|1||medium onion diced|
|8 ounces||chicken broth|
|1/4 cup||half and half|
|3 tablespoons||dill pickle juice|
|salt & pepper to taste|
Boil the potatoes till done, then using a masher lightly mash potatoes leaving some lumps. Then add broth to potatoes. In a separate frying pan soften onions until translucent, add dill and let them get fragrant and add them to potatoes. Add half and half and dill juice. Slow till warm. Serve with pickle for garnish.