By An Edible Mosaic
Pro tip
Sweat the vegetables. Briefly cook the onion, carrot, celery, and garlic in butter.
Simmer. Add the potato, pickle, chicken stock, and spices. Bring it to a boil, and then simmer until the vegetables are soft.
Finishing touches. Use a potato masher to coarsely mash some of the veggies to help thicken the soup. Remove from the heat and stir in the sour cream, dill pickle juice, and fresh dill.