1. Prepare vegetables by dicing onion, carrots, and potatoes into uniform ½-inch cubes. Drain pickles, reserve brine, and dice pickles into ¼-inch pieces.

2. In large pot or Dutch oven, melt butter over medium heat. Add diced onions and cook 5-7 minutes, stirring occasionally, until softened and translucent.

3. Add minced garlic and cook 1 minute until fragrant. Don’t let garlic brown.

4. Add diced carrots and potatoes to pot. Stir to coat with butter and cook 3-4 minutes to develop flavor.

5. Pour in chicken or vegetable broth and 1 cup pickle brine (reserve remaining ½ cup). Add bay leaves and dried dill. Stir well to combine.

6. Bring soup to boil over high heat, then reduce to medium-low for gentle simmer. Cook uncovered 15-20 minutes until potatoes are fork-tender and carrots are soft.

7. Stir in diced pickles. Simmer additional 5 minutes to heat through and meld flavors.

8. In small bowl, whisk together 2 tablespoons flour and ¼ cup heavy cream until smooth with no lumps.

9. Reduce heat to low. Slowly whisk flour-cream mixture into soup, stirring constantly to prevent lumps.

10. Add remaining heavy cream and sour cream if using. Heat through 3-5 minutes until soup thickens slightly. Don’t boil or cream may curdle.

11. Remove bay leaves. Taste and adjust seasoning—add more pickle brine for tanginess, salt for depth, or pepper for bite.

12. Serve hot, garnished with fresh dill, dollop of sour cream, extra pickles, and cracked black pepper.