Add the onion, carrots, and celery, and cook until softened.

Stir in the garlic and cook for one minute.

Sprinkle in the flour and stir well to form a roux.

Slowly whisk in the chicken broth until smooth.

Add the potatoes and bring the soup to a simmer.

Cook until the potatoes are tender.

Stir in the chopped pickles and pickle juice.

Reduce the heat to low and slowly add the heavy cream.

Stir in the sour cream until fully combined.

Add the fresh dill, salt, and pepper.

Taste and adjust seasoning as needed.

Serve warm and garnish with extra dill if desired.