# 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 - ½ cup pickle brine (from the jar)
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
# Preparation Steps:
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, coating them with butter and vegetables.
03 - Pour in vegetable broth, add bay leaf and dried thyme. Bring to a boil, then reduce heat. Simmer until potatoes are tender, approximately 15 minutes.
04 - Whisk flour and milk together until smooth. Stir into the pot, simmering for about 5 minutes until the soup slightly thickens.
05 - Remove bay leaf. Stir in chopped pickles, pickle brine, and dill. Allow to simmer gently for 5 minutes to infuse flavors.
06 - Off the heat, temper sour cream by whisking it with a ladleful of hot soup, then stir entire mixture back into the pot.
07 - Adjust seasoning with salt and black pepper. Serve hot, garnished with additional fresh dill as desired.
