Sauté the base: In a large soup pot, melt the 8 tablespoons of butter. Add the finely diced celery, onion, and 1 cup of the grated carrot. Sauté for 7 to 10 minutes until soft.

Season: Add celery seed, celery salt, white pepper, black pepper, nutmeg, and onion powder. Continue sautéing for another 10 minutes until the vegetables begin to turn golden.

Add potatoes: Add the cut potatoes and sauté for 5 minutes. Cover the pot with a lid and let the potatoes cook for 10 minutes, stirring occasionally.

Add water & bouillon: Pour in 8 to 10 cups of water, enough to cover the vegetables with about 4 inches of extra liquid. Add the vegetable bouillon sparingly (you can always add more later). Bring to a simmer, reduce heat, cover, and simmer for 45 minutes, stirring occasionally.

Add flavor boosters: Halfway through the 45 minutes, stir in the dill pickle juice and the tablespoon of sugar.

Blend: After 45 minutes, remove the lid. Use an immersion blender to blend the soup to your desired texture. You can also blend in batches in a blender or mash by hand. Leave a few potato chunks if you prefer texture.

Finish with carrots: Add the remaining finely grated carrot and simmer for 15 minutes. Taste and adjust seasoning and add more bouillon, celery salt, or pepper as needed.

Add cream: Turn off the heat and stir in the heavy cream, if using.

Serve: Serve hot with a mountain of saltine crackers and lots of cracked black pepper.