Dill pickle soup

Ogórkowa

3-4 russet potatoes (300g), peeled and chopped
1/4 cup butter
2 garlic cloves, thinly sliced
3 bay leaves
8oz kosher dill pickles
4 cups vegetable broth
3 tbsp chopped fresh dill
1/3 cup heavy cream (optional)

Boil potatoes in salted water with 2 tbsp butter. Cook 20 min or until softened. Drain, saving 1 cup of cooking water.
Heat 2 tbsp butter, cook garlic and bay leaves 30 seconds, add pickles and cook 15 minutes or until they soften. Add broth, potatoes, potato water, and dill. Simmer, season with pepper, add cream if desired.

Source: Fresh from Poland by Michał Korkosz