# Components:
→ 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 - 1/2 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
# Directions:
01 - Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes.
02 - Incorporate diced potatoes and cook for an additional 2 minutes, stirring gently.
03 - Pour in vegetable broth, add bay leaf and thyme. Bring to a boil then reduce heat to simmer until potatoes are tender, approximately 15 minutes.
04 - Whisk together flour and milk in a small bowl until smooth, then stir this into the simmering soup. Continue to cook until the soup slightly thickens, about 5 minutes.
05 - Remove bay leaf. Stir in chopped pickles, pickle brine, and dill; allow to simmer gently for 5 minutes to meld flavors.
06 - Off heat, ladle some hot soup into the sour cream and whisk to temper. Gradually stir this mixture back into the pot.
07 - Season with salt and black pepper to taste. Serve hot, optionally garnished with extra fresh dill.
