# Ingredient List:
→ 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
# How to Make:
01 - Melt butter in a large pot over medium heat. Add finely chopped onion, diced carrots, and diced celery; cook until softened, approximately 5 minutes.
02 - Incorporate peeled and diced potatoes into the pot and cook for an additional 2 minutes.
03 - Pour in vegetable broth, add bay leaf and dried thyme. Bring to boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
04 - Whisk together all-purpose flour and whole milk in a small bowl until smooth. Stir the mixture into the simmering soup and continue cooking for 5 minutes until slightly thickened.
05 - Remove bay leaf. Stir in chopped dill pickles, pickle brine, and chopped dill. Allow to simmer for an additional 5 minutes.
06 - Off heat, temper sour cream by whisking it with a ladle of hot soup in a separate bowl. Stir tempered sour cream back into pot.
07 - Season soup with salt and black pepper to taste. Serve hot, garnished with extra fresh dill if desired.
