# What You 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 Steps:
01 - Melt butter over medium heat in a large pot. Add onion, carrots, and celery; cook until soft, about 5 minutes.
02 - Add diced potatoes and cook, stirring, for 2 minutes.
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 flour and milk together in a small bowl until smooth. Stir into the pot and simmer until the soup thickens slightly, about 5 minutes.
05 - Remove bay leaf. Stir in chopped pickles, pickle brine, and dill. Let simmer for another 5 minutes.
06 - Tempering sour cream: whisk it with a ladle of hot soup in a separate bowl, then stir into the pot. Turn off heat.
07 - Adjust seasoning with salt and pepper. Serve warm, garnished with additional dill if desired.
