Set a large soup pot over medium-high heat and add the butter. When the butter is melted, add the onion and cook for 2 minutes, stirring frequently, until softened. Add the garlic and continue cooking for an additional 30 seconds.

Whisk in the flour (the mixture will be thick) then gradually pour in the vegan chicken broth, whisking until smooth.

Add the potatoes. Bring to a boil, then reduce to low heat and simmer for 15 minutes or until the potatoes are fork-tender.

Turn off the heat, then whisk in the pickle brine and sour cream.

Stir in the cheddar cheese and chopped pickles. Season to taste with black pepper, sprinkle with fresh dill, and top with extra chopped pickles. Serve hot.