1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until the onions are translucent.
2. Add the diced potatoes, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let it simmer until the vegetables are tender, about 15 minutes.
4. Stir in the diced dill pickles and pickle juice, allowing the flavors to meld together for another 5 minutes.
5. In a small bowl, whisk together the sour cream and flour until smooth. Slowly add this mixture to the soup, stirring constantly to avoid lumps.
6. Add the dried dill, and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes until it thickens.
7. Serve hot, garnished with extra dill if desired.
Variations & Tips
For a vegetarian version, use vegetable broth instead of chicken broth. If you want to add some protein, cooked and shredded chicken or crumbled bacon can be a delicious addition. For a dairy-free option, substitute the sour cream with a plant-based alternative like coconut cream or cashew cream. You can also experiment with different types of pickles, such as spicy or garlic-infused, to give the soup a different flavor profile.
