👩🍳 Instructions:
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Sauté the aromatics: In a large pot, melt butter over medium heat. Add onion and cook until soft. Stir in garlic and cook 30 seconds.
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Add vegetables: Stir in carrots, celery, and potatoes. Cook 2–3 minutes.
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Simmer: Pour in broth. Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
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Add pickles: Stir in grated pickles and pickle juice. Simmer 5 more minutes.
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Make it creamy: In a bowl, whisk flour with cream until smooth. Slowly stir into soup. Simmer gently 5 minutes until slightly thickened.
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Finish: Add dill, salt, and pepper to taste. Adjust pickle juice for extra tang if desired.
