In a large saucepan heat the oil and add the carrot, parsley, leek, celery, bay leaves, allspice and peppercorns. Saute over medium heat until the vegetables start to soften.
Add the boiling water, potatoes, garlic and stock cube and cover. Simmer until potatoes are tender, 20-25 minutes. You may need more water.
Meanwhile, grate the cucumber pickles. When the vegetables are tender, add the pickles and simmer 5 minutes. If you like it a bit more sour, add some of the pickling liquid.
Remove from the heat. Add a spoonful of hot soup to the cream and stir. Keep adding soup until it's about 1/2 soup, 1/2 cream (this prevents the cream from curdling).Pour the cream into the rest of the soup and stir. Season with salt and pepper and serve.