Chicken soup with pickles

Ingredients:

• 6 tablespoons unsalted butter
• 2 cups sourdough bread, cut into 1cm cubes (about 2 slices)
• 1 leek (white and light green parts only), thinly sliced
• 7 cloves garlic, crushed
• 2 Russet Burbank potatoes (about 450 g), cut into 1 cm pieces.
• 4 cups lightly salted chicken broth
• 1 and 1/4 cups diced pickles (about 3 pieces) + 1-2 tablespoons brine
• 2 cups shredded grilled chicken, skinless (about 280 g)
• 0.5 cup chopped fresh dill
• Sour cream, for serving

Preparation:

1. Preheat oven to 190°C (375°F). Melt 3 tablespoons of butter in the microwave for about 1 minute. Place the bread cubes on a baking sheet, spreading them in a single layer. Bake, stirring occasionally, until the croutons are crisp, 20-25 minutes.
2. Meanwhile, melt the remaining 3 tablespoons butter in a large saucepan over medium-high heat. Add the leek and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook until softened, 1-2 minutes.
3. Add the potatoes, chicken broth, 1 cup pickles, and 2 cups water; cover and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, 10-12 minutes. Add the chicken and cook until heated through, 2-3 minutes.
4. Add dill and 1 tablespoon of brine to the soup, season with salt and pepper. Add more brine to taste. Ladle the soup into bowls and top with croutons, the remaining 1/4 cup of pickles, and a drizzle of sour cream.