Creamy Dill Pickle Soup

2 tablespoons butter

1 medium onion, finely chopped

2 cloves garlic, minced

4 medium potatoes, peeled and diced

1 large carrot, grated

5 cups chicken or vegetable broth

1 cup dill pickles, grated or finely chopped

1 cup pickle juice (adjust to taste)

1 teaspoon dried dill (or 2 tablespoons fresh dill, chopped)

1/2 cup sour cream

2 tablespoons all-purpose flour

Salt and black pepper, to taste

Optional: crispy bacon or fresh dill for garnish

Sauté Aromatics:

In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.

Cook Vegetables:

Add the diced potatoes and grated carrot to the pot. Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.

Add Pickles and Dill:

Stir in the grated dill pickles and pickle juice. Add the dill and let the soup simmer for another 5 minutes to meld the flavors …