Heat a large pot on the stove to medium heat. Add the chopped bacon, and cook until crispy and fat is rendered, stirring often. Use a slotted spoon to remove the bacon bits and set aside on a paper towel lined plate.

Add onions, carrots, celery, and salt to the bacon fat in the pot, stirring to coat. Cook on medium heat for 6-7 minutes, until vegetables are soft and translucent. Stir in garlic and cook for one minute, then add potatoes, broth, pickle brine, and pickles. Stir to combine and bring to a gentle simmer. Cover pot and cook for 14-16 minutes, until potatoes can easily be pierced with a fork.

Use an immersion blender to lightly blend the soup, so you can still have a good amount of potato chunks, but the soup thickens a bit. In a small bowl, add about 1/4 cup of the mixture. Whisk in cornstarch. Add back to the soup and bring to a low simmer, stirring to thicken. Shut off heat, stir in heavy cream, worchestire, fresh dill. Taste and add more salt if needed. Flavor should pop.

Ladle soup into bowls and top with a generous amount of bacon and a dollop of sour cream, fresh dill. Enjoy!