Creamy Dill Pickle Soup

In a big pot on the stove, on medium-high heat, add butter, onions, carrots, celery, and sauté for a few minutes.
Once the veggies are translucent, add in the pickles, pickle juice, potatoes, and broth. You can taste and adjust for salt at the end.
Give it a stir, and let it come to a boil. Once boiling, reduce the heat to low, semi-cover it and simmer for 20-25 minutes or until the potatoes are soft.
In the meantime, to a separate bowl, mix the sour cream and flour together. Flour is optional but I like to add it in as it makes the broth thicker. The soup tastes amazing without the flour as well so keep that in mind if you are gluten-free.
When the soup is done, take a ladle of the broth and add it to the sour cream and flour mixture. Whisk well until fully combined. Add the sour cream mixture into the soup and stir. Make sure the soup is on low or off the heat when you add in the sour cream.
Stir in fresh and finely chopped dill and enjoy.