# What You'll Need:
→ Vegetables
01 - 2 tbsp 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 tbsp all-purpose flour
→ Pickles & Flavorings
10 - 1 cup dill pickles, finely chopped
11 - 1/2 cup pickle brine
12 - 2 tbsp fresh dill, chopped or 1 tbsp dried dill
13 - 1 bay leaf
14 - 1 tsp dried thyme
15 - Salt and black pepper, to taste
# Method:
01 - Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
02 - Stir in diced potatoes and cook for 2 minutes to combine flavors.
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 until smooth. Stir into the soup and simmer until slightly thickened, about 5 minutes.
05 - Remove bay leaf. Stir in chopped pickles, pickle brine, and chopped dill. Allow the mixture to simmer 5 minutes.
06 - Off heat, whisk sour cream with a ladle of hot soup to temper, then blend back into the pot.
07 - Adjust salt and pepper to taste. Serve hot, garnished with additional dill if desired.
