Step 1

Heat the olive oil in a  medium pot over medium-high heat. Add the onion, and cook for 4-6 minutes, or until it begins to soften.

Step 2

Add the leek, garlic, carrots and celery, stirring to combine. Let cook, stirring occasionally for 5-7 minutes, or until the vegetables begin to soften.

Step 3

Add the potatoes, chopped pickles, vegetable broth and brine. Bring to a boil, and reduce to simmer, covered for 15-20 minutes, or until the vegetables are fork-tender. Remove from the heat.

Step 4

Add the yogurt to a medium, heat-proof bowl. Whisk in 1 cup of the soup broth until well combined, and slowly pour the yogurt mixture into the soup, stirring to combine. Add the dill. Season with salt and pepper, to taste.