Step 1

Veggie Prep: Peel and dice potatoes, thinly slice carrots and parsley root. Cut larger pieces in half lengthwise if needed.

Step 2

Pot Assembly: Add cut veggies to a pot, cover with 3 cups of water or broth, and throw in a bay leaf, allspice berries, and a teaspoon of salt (skip salt if using broth).

Step 3

Cooking Time: Bring pot to a boil, then simmer on low heat for 30-40 minutes until potatoes are very soft.

Step 4

Pickle Prep: Grate or dice sour pickles while veggies cook.

Step 5

Add Pickles: Once potatoes are soft, add grated pickles and their juice to the pot, cooking for an additional 5 minutes.

Step 6

Taste & Adjust: Taste the soup, adding a grated pickle for sourness or a pinch of salt for flavor if needed.

Step 7

Final Simmer: Let the soup simmer for about 15 minutes to blend flavors.

Step 8

Creamy Finish: Turn off heat and stir in heavy cream, tempering it first if necessary to prevent curdling.

Step 9

Clean-up Herbs: Remove bay leaves and allspice berries from the soup before serving.

Step 10

Serve: Dish out the soup and enjoy!