In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing them for 2-3 minutes until they’re soft and fragrant. This will create a flavorful base for the soup.

Add the diced potatoes to the pot and stir them into the onion and garlic mixture. Pour in the chicken or vegetable broth, making sure the potatoes are fully submerged. Bring the soup to a simmer and cook for 10-12 minutes or until the potatoes are tender when pierced with a fork.

Once the potatoes are cooked, stir in the chopped dill pickles and pickle juice. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together. The pickle juice will add a nice tang to the soup.

Using an immersion blender, carefully blend the soup until it reaches a creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Blend until smooth, but be careful not to overdo it; you still want some texture.

Stir in the heavy cream, allowing it to incorporate fully. Taste the soup and adjust seasoning with salt and pepper as needed. The cream will give the soup a rich, smooth finish that balances the tangy pickles.

Ladle the soup into bowls and garnish with fresh dill if desired. Serve hot with a side of crusty bread for the perfect comforting meal.