# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 large carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 medium russet potatoes, peeled and diced
→ Broth & Dairy
06 - 4 cups vegetable broth
07 - 1 cup whole milk
08 - 1 cup sour cream
09 - 2 tablespoons all-purpose flour
→ Pickles & Flavorings
10 - 1 cup dill pickles, finely chopped
11 - ½ cup pickle brine
12 - 2 tablespoons fresh dill, chopped or 1 tablespoon dried dill
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - Salt and black pepper, to taste
# How to make it:
01 - Melt butter in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
02 - Incorporate diced potatoes and cook for an additional 2 minutes, stirring occasionally.
03 - Pour in vegetable broth, add bay leaf and thyme, bring to a boil, then reduce heat and simmer until potatoes are tender, approximately 15 minutes.
04 - Whisk together flour and milk in a small bowl until smooth. Stir into the soup and simmer until slightly thickened, about 5 minutes.
05 - Remove bay leaf. Stir in chopped dill pickles, pickle brine, and dill. Continue to simmer for 5 minutes.
06 - Tempering sour cream by whisking it with a ladle of hot soup separately, then stirring it into the pot off the heat.
07 - Adjust seasoning with salt and black pepper to taste. Serve hot, optionally garnished with fresh dill.
