Ingredients
• 2 tablespoons butter
• 1 medium onion, halved and sliced
• 6 cups chicken or vegetable broth
• 4 large Tymek’s dill pickles shredded (3 cups) 
or Tymek’s Dill Pickle Soup Base
• 2/3 cup liquid from pickle jar or water
• 4 large potatoes, peeled and cut into 1/2-inch cubes
• 4 bay leaves and 6 all spice
• Optional 1 tablespoons all-purpose flour
• 150 ml heavy cream
• Salt and black pepper to taste
• Chopped fresh dill for garnish

Instructions
1. Melt butter in a large pot. Saute onion until translucent,
about 3 minutes. Add shredded Tymek’s pickles. Saute together for 10 min.

2. Add broth and potatoes. Bring to a boil, reduce heat and
simmer until potatoes are tender, about 20 minutes.

3. Blend flour with cream. Pour tempered cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning and garnish with fresh dill.